Bombe: Christmas Ice Cream Bombe
Source of Recipe
Chef Martin Dwyer, Dwyers Restaurant
List of Ingredients
8 oz. Sugar
5 oz. Water
6 large Egg Yolks
1 pt. Cream
4 oz. mixed dried fruit
1 large measure whiskey
Recipe
Soak the fruit in the whiskey overnight.
Put the sugar and water together in a small pot.
Bring to the boil and simmer briskly together for 5 minutes.
Beat the egg yolks in a non-plastic bowl with an electric beater.
While beating very carefully pour in the simmering sugar syrup (be extremely careful as this is very hot and will give you a bad burn).
Keep beating this mixture as it becomes pale and thick and frothy (for at least 5 mts.) and then let it cool.
Beat the cream until stiff and then fold this into the egg mixture with the soaked fruit.
Line a Christmas Pudding basin with cling film and pour in this mixture.
Freeze well for at least 24 hours.
To serve take it out of the freezer.
Dip the bowl briefly in some warm water and then slip out the bombe.
Peel off the cling film.
If you like you can serve a warm chocolate sauce on the side (just dissolve some dark chocolate in a little milk in the microwave and stir together).
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