1 1/2 hours then 6 hours
or overnight freezing
850 ml / 1 1/2 pt vanilla ice cream
275 ml / 10 fl oz strawberry
275 ml / 10 fl oz pistachio ice cream
25 g / 1 oz glace cherries, chopped
25 g / 1 oz angelica, chopped
25 g / 1 oz almonds, blanched and chopped
crystallized frit for decoration
1- Place a 1.2 L / 2 pt bombe mould or pudding bowl and a 600 ml / 1 pt bombe mould or
bowl in the freezer to chill for at least 15 minutes. Take the vanilla ice cream out of the freezer to soften slightly.
2- When the bombe mould is quite cold, smooth the vanilla ice cream around the inside of it using the back of a tablespoon. Make sure the ice cream is not too thick across the bottom and that you have a good thickness inside the rim of the mould. Smooth horizontally across the top. Place the smaller mould in the center to hold the ice cream in position, and then return it to the freezer for 30 minutes. Take the strawberry or raspberry ice cream out of the freezer to soften slightly.
3- Carefully remove the inner mould from the vanilla ice cream by wiping the inside quickly with a cloth wrung out in very hot water. With the back of a tablespoon work the strawberry or raspberry ice cream into an even layer on top of the vanilla layer. Return the mould to the freezer for a further 30 minutes. Take the pistachio ice cream out of the freezer to soften slightly.
4- In a bowl combine the chopped cherries, angelica and nuts with the pistachio ice cream and mix well. Fill the center of the mould with this mixture and return it to the freezer for at least 6 hours. An hour before serving remove the mould from the freezer and put in the main part of the refrigerator to soften slightly.
5- To serve, unmould the bombe by placing the mould in hot water for a few seconds to loosen it, then turn it out on to a chilled plate, and decorate with the crystallized fruit.
- If using the freezing compartment of the refrigerator, turn it to the lowest temperature (the highest setting) well before you start. Remember to turn the refrigerator to its normal setting when you have finished.
photo credit goes to = www.goodfood.com.au