Chocolate Cherry Ice Cream Bombe

End your Christmas feast on a high note with this chilled bombe featuring lamington, cherries and a bourbon-laced chocolate sauce.

The ingredient of Chocolate Cherry Ice Cream Bombe

• 680g jar morello cherries
• 500g lamington sponge roll
• 2l vanilla ice cream
• 90g 2 3 cup pistachios coarsely chopped
• 500ml frozen chocolate custard or rich chocolate ice cream
• fresh and frozen berries to serve
• fresh and frozen cherries to serve
• 200g dark chocolate chopped
• 185ml 3 4 cup pouring cream
• 2 tablespoons milk
• 1 tablespoon black cherry bourbon

The Instruction of chocolate cherry ice cream bombe

• drain the cherries then spread over a plate lined with paper towel and set aside lightly grease a 2 2l pudding basin and line with 2 layers of plastic wrap cut the sponge roll into 5mm thick slices line the prepared basin with the sponge slices
• place one third of the vanilla ice cream in a bowl in the fridge for 10 minutes or until softened slightly spread the softened ice cream over the sponge gently pushing it into any gaps place in the freezer for at least 30 minutes or until firm
• place remaining vanilla ice cream in the fridge for 15 20 minutes or until softened slightly place half the cherries in a large bowl and mash with the back of a fork add pistachios and remaining cherries and vanilla ice cream stir to roughly combine spread the cherry mixture in an even layer over the inside of the bombe leaving a cavity in the centre return the bombe to the freezer for 30 minutes to firm up remove and reshape the cherry mixture ensuring itu2019s an even thickness all around and comes up to the top of the basin with a smooth round cavity in the centre return to the freezer for 1 1 2 hours or until firm
• place the frozen custard or ice cream in the fridge for 10 minutes or until softened slightly spoon into the cavity in the bombe cover with plastic wrap and place in the freezer overnight or until firm
• for the chocolate bourbon sauce place the chocolate in a heatproof bowl combine the cream and milk in a small saucepan stir over low heat until the mixture just comes to the boil pour over the chocolate and set aside for 1 minute stir until melted and smooth stir in the bourbon set aside to cool
• remove the bombe from the freezer and discard the plastic wrap invert onto a serving plate pour some chocolate bourbon sauce over the top and decorate with fresh and frozen berries and cherries serve with remaining chocolate sauce on the side

Nutritions of Chocolate Cherry Ice Cream Bombe

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