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Strawberry & pistachio ice-cream bombes
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Cool off with these heavenly summer desserts.
Ingredients:
  • 125g strawberries, washed, hulled, coarsely chopped
  • 20.00 gm caster sugar
  • 2 x 300ml ctns thickened cream
  • 250ml (1 cup) milk
  • 6 egg yolks
  • 155g (3/4 cup) caster sugar, extra
  • 2 drops pink liquid food colouring
  • 40g (1/4 cup) pistachio kernels, coarsely chopped
  • 2 drops green liquid food colouring
  • Fresh strawberries, washed, halved, extra, to serve
Instructions:
  • In a saucepan over low heat, let the strawberries and sugar mingle until the strawberries become tender and the sugar dissolves, about 2 minutes. Strain the mixture through a fine sieve into a bowl, pressing the berries gently with a spoon to extract all the goodness. Discard the seeds.
  • In a saucepan, gently simmer cream and milk. In a bowl, whisk egg yolks and sugar until thick. Slowly combine hot cream with egg mixture. Cook custard until thickened. Divide into 2 bowls. Mix strawberries and pink coloring into one, pistachios and green coloring into the other.
  • Divide the strawberry mixture and pistachio mixture between two shallow metal containers. Cover with foil and freeze for 4 hours or until firm.
  • Gently smash the strawberry mixture with a metal spoon, then transfer it to a large bowl. Use an electric beater to blend until smooth before putting it back into the metal container. Freeze for 30-45 minutes until firm. Repeat the process with the pistachio mixture.
  • Evenly distribute half of the strawberry mixture among four 185ml (3/4-cup) metal dariole moulds. Use a spoon to smooth the surface. Spread the pistachio mixture over the strawberry layer and smooth it out. Chill in the freezer for 30 minutes until firm. Distribute the rest of the strawberry mixture among the moulds and smooth the top. Freeze for 4 hours until fully set.
  • Quickly submerge the bottom of each dariole mould in hot water for 1-2 seconds, then unmold the ice-cream bombes onto plates. Enjoy immediately with additional strawberries on the side.

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