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Christmas ice cream bombe

Christmas ice cream bombe

This is a great way to finish off Christmas cake or as an alternative to Christmas pudding.

Preparation time: 10 mins
Cooking time: 10 mins
Freezing time: 4 hours or overnight
Makes: 6

What you need:

  • 284ml carton double cream
  • 200ml carton crème fraîche
  • 200ml (7fl.oz) milk
  • 4 egg yolks
  • 125g (5oz) Tate & Lyle Fairtrade Caster Sugar
  • 350g (12oz) ready made or left over Christmas cake
  • Redcurrants, for decoration

What you do:

  1. Place the cream, crème fraîche and milk into a small saucepan and bring gently to a simmer. Whisk the eggs and sugar together. Pour the hot cream mixture onto the eggs and beat together. Pour the custard back into the pan and continue heating gently, stirring continuously until the mixture has thickened (enough to coat the back of a spoon).
  2. Pour the ice cream into a shallow container and freeze for 1 hour. Stir the mixture, beating in any ice crystals. Crumble the cake into the mixture and pour into 6 small pudding moulds or ramekins. Freeze until solid (about 4-6hours).
  3. Dip each mould into hot water for a few seconds before turning out.

Handy tips:

Rinse redcurrants on the stalk under the tap and gently shake off the excess. Dust the berries in Tate and Lyles Fairtrade caster sugar for a frosted effect.

Can use ramekins, pudding basins or dariole moulds approx 150ml (¼ pt) in volume.

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Tate & Lyle

Tate & Lyle

Tate & Lyle's Fairtrade Caster Sugar, Icing Sugar and Royal Icing Sugar are all sourced from Belize, the sugar company's first Fairtrade accredited grower-partner, from whom it has purchased sugar for over 35 years.

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