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Chocolate cherry ice-cream bombe
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Prep Time:
390 minutes
Cook Time:
Total Time:
390 minutes
Indulgent Christmas bombe with lamington, cherries, and bourbon chocolate sauce.
Ingredients:
  • 680g jar morello cherries
  • 500g lamington sponge roll
  • 2L vanilla ice-cream
  • 90g (2/3 cup) pistachios, coarsely chopped
  • 500ml frozen chocolate custard or rich chocolate ice-cream
  • Fresh and frozen berries, to serve
  • Fresh and frozen cherries, to serve
  • 200g dark chocolate, chopped
  • 185ml (3/4 cup) pouring cream
  • 41.20 gm milk
  • 20.00 ml black cherry bourbon
Instructions:
  • After draining the cherries, arrange them on a paper towel-lined plate. Grease a 2.2L pudding basin and double line it with plastic wrap. Slice the sponge roll into 5mm-thick slices and use them to line the basin.
  • Chill one-third of the vanilla ice-cream in the fridge for 10 minutes until slightly softened. Spread the softened ice-cream over the sponge, pressing gently into gaps. Freeze for at least 30 minutes until firm.
  • Chill the remaining vanilla ice-cream for 15-20 minutes until slightly softened. In a large bowl, mash half of the cherries with a fork. Add pistachios, the rest of the cherries, and softened ice-cream. Gently mix everything together and spread this cherry mixture evenly inside the bombe, creating a hollow center. Freeze the bombe for 30 minutes to set. Take it out, reshape to ensure even thickness, and a smooth, round hollow center. Freeze for 1 1/2 hours until firm.
  • Thaw the frozen custard or ice cream in the fridge until slightly softened, then scoop into the bombe. Cover with plastic wrap and freeze overnight until firm.
  • Place the chocolate in a heatproof bowl. Heat cream and milk in a saucepan until boiling. Pour over the chocolate, let sit for 1 minute, then stir until smooth. Mix in the bourbon and let it cool.
  • Take the bombe out of the freezer, remove the plastic wrap, and flip it onto a serving plate. Drizzle with chocolate bourbon sauce, top with fresh and frozen berries and cherries. Serve with extra chocolate sauce on the side.

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