Christmas Pudding Ice Cream Bomb Recipes
CHRISTMAS PUDDING ICE CREAM BOMBE RECIPE
Easily make an impressive holiday dessert with my Christmas Pudding Ice Cream Bombe starring my 2-Ingredient No Machine Ice Cream and traditional flavors.
Provided by Gemma Stafford
Categories Dessert
Time 25m
Number Of Ingredients 14
Steps:
- Mix all the mincemeat ingredients together in a bowl and set aside for an hour. Preferably I mix it the night before so the fruit soaks up the liquid and it softens.
- Grease and line a 2-litre pudding basin with clingfilm so the film hangs over the edge of the basin.
- For the ice cream beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream.
- Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
- Now you have your ice cream base you can stir in the mincemeat until combined. Add in a liquor now if you are adding it in.
- Pour into your pudding basin and fill all the way up. Tap the pudding on the counter to release any air bubbles. Freeze for a minimum of 5-6 hours or preferably overnight.
- To serve, take the pudding out of the freezer and, after 15 minutes, invert it onto a plate. Leave it for a further 15 minutes, remove the bowl and clingfilm and top with holly and frosted cranberries. Spoon or slice to serve. Store in the freezer for up to 6 weeks.
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- Line a 2 litre (8 cup capacity) round bowl with plastic wrap, ensuring all sides overhang. Remove ice cream from the freezer and leave to soften for 10 minutes.
- Meanwhile, cut the chocolate sponge rolls into 1/2 inch slices. Starting at the bottom, place the sponge rolls slices in the bowl, going all the way up the sides. Ensure they are all touching each other to minimise any gaps. Set aside remaining sponge rolls.
- Place ice cream in a large mixing bowl. Add pistachios, cramberries, chocolate chips and Turkish delight and stir to combine. Spoon the ice cream over the sponge rolls. Smooth the top.
- Cover the top of the ice cream with remaining sponge rolls. Cover with plastic wrap. Place in the freezer for at least 6 hours or overnight.
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