Tutti frutti ice cream bombe - recipe

Tutti frutti ice cream bombe

  • Prepare

  • Serves

  • Skill



For the ice cream

For the sauce

Find similar in:

Please Click here if video is wrong

  1. 1

    First make the custard by placing the milk and honey in a heavy-based saucepan and slowly bring to the boil.

    For this step you'll need:

    • 500ml Milk (whole)
    • 2 tbsp Honey runny
  2. 2

    Meanwhile, using an electric whisk, whisk the egg yolks and caster sugar together until pale and creamy, which should take about 2-3 minutes.

    For this step you'll need:

    • 6 Egg yolk(s) (free range)
    • 100g Unrefined golden caster sugar
  3. 3

    Gradually pour the hot milk over the egg mixture, whisking all the time,  Then return to the pan and, over a low heat, cook gently. Whisk constantly, for about 5-8 minutes, until it thickens slightly.  Do not allow to boil.  Once it is thick enough to coat the back of a wooden spoon, remove and place in a basin of cold water. Stir occasionally until cold.

  4. 4

    Then, toast the nuts by placing under a hot grill until golden brown.  Watch carefully, so they do not burn.

    For this step you'll need:

    • 25g Almonds (blanched)
    • 25g Hazelnuts
  5. 5

    Place the glace cherries and dried fruits in a bowl, cover with the Cointreau and stir.

    For this step you'll need:

    • 100g Glace cherries halved
    • 55g Papaya(s) dried, chopped
    • 55g Mango (dried) chopped
    • 1 tbsp Cointreau
  6. 6

    Once the custard is cold, whisk in the mascarpone, using electric beaters, until smooth.  Stir in the nuts and fruit then, once well combined, tip into a 1 litre pudding basin.  Cover with cling film and place in a freezer – preferably on ‘fast freeze’ for at least 6 hours.

    For this step you'll need:

    • 250g Mascarpone cheese
  7. 7

    To serve, dip the basin briefly into hot water and invert onto a serving dish.  If it is freshly made, it can be served at once; otherwise leave in the refrigerator for at least 30 minutes to soften up a little.

  8. 8

    For the sauce place everything in a saucepan and slowly bring to the boil, then bubble away for 4 – 5 minutes, stirring constantly, until thick and glossy.  Serve hot with the bombe.

    For this step you'll need:

    • 100g Dark chocolate chopped
    • 150ml Double cream
    • 55g Butter (unsalted)
    • 125g Unrefined light muscovado sugar

Similar Recipe Videos

Ar you sure?

Yes No

How can You describe this Recipe?