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Ice cream bombe
Ingredients 1 x 284 ml carton double cream Place cream, crème fraiche and milk in a pan and bring gently to a simmer. Whisk eggs and sugar together. Pour hot cream mix into eggs, beating. Pour back into pan and continue to heat, stirring, until mix thickens enough to coat back of a spoon. Cool. Pour into a shallow freezer-proof container and freeze for 1 hour. Beat mix to break up any ice crystals. Crumble in cake and mix gently. Spoon into 6 small pudding moulds or ramekins. Freeze until solid. Before serving, dip each mould into hot water to loosen pudding and turn onto plates. Garnish with redcurrants. (Serves 6) |
