Best 2 Christmas Pudding Ice Cream Bombe Recipes
Indulge in a delightful Christmas dessert that combines the richness of Christmas pudding with the creamy smoothness of ice cream. This Christmas pudding ice cream bombe is a show-stopping centerpiece that will elevate your holiday feast. With its layers of homemade Christmas pudding, creamy vanilla ice cream, and a luscious brandy sauce, this dessert is a symphony of festive flavors.
The Christmas pudding is prepared with a blend of dried fruits, spices, and citrus, simmered in a warming mixture of Guinness and brown sugar. It's then transformed into a decadent ice cream with the addition of cream, milk, and sugar, resulting in a smooth and flavorful base. The brandy sauce adds an extra layer of sophistication, with its rich and aromatic notes complementing the pudding and ice cream perfectly.
To assemble this stunning dessert, a mold is lined with ladyfingers, creating a crisp and textural contrast to the creamy filling. The Christmas pudding ice cream is layered in, alternating with the brandy sauce, creating a visually appealing and tantalizing treat.
This recipe also includes variations for those who prefer a no-churn ice cream method, as well as a gluten-free option using gluten-free ladyfingers. Whether you're a seasoned baker or a novice in the kitchen, this Christmas pudding ice cream bombe is sure to impress your guests and make your holiday celebration truly memorable.
CHRISTMAS PUDDING ICE CREAM BOMBE
Wow dinner guests with this stunning gluten free ice cream bombe for dessert. It's a great way to use up leftover Christmas pudding - and it's surprisingly easy to make!
Provided by Katie Hiscock
Categories Dessert
Time 20m
Number Of Ingredients 12
Steps:
- Take the ice cream out of the freezer for 20 mins to soften. Put the mixed dried fruit in a small pan and stir through the brandy, clementine zest and juice and cinnamon, then heat until just steaming. Set aside to cool.
- Oil and line a medium pudding basin (approx 900ml) with two layers of baking parchment. Cut into the sides of the parchment, so it fits closely around the sides of the basin - you want it to be as smooth as possible as it will imprint into the bombe. Two layers of parchment will help you remove it once frozen.
- Mix the softened ice cream, infused fruit and any remaining liquid with the free from Christmas Pudding in a large bowl. Mix gently until the fruit and pudding are evenly distributed in the ice cream. Spoon into the basin, and smooth over the top. Cover and freeze for 6 hrs until solid. Will keep frozen for up to three months.
- About 20 mins before serving, heat the cream in a small pan until steaming. Put the chopped chocolate in a bowl, then pour the hot cream over it, stirring until the chocolate has melted and the mixture is smooth and glossy. Leave to cool slightly. Remove the bombe from the freezer 10 mins before serving.
- To serve, invert the bombe onto a serving plate and remove any parchment - dip the base of the basin into warm water to help remove it if needed. Pour the chocolate ganache over the top, easing it gently down the sides of the bombe a little before it sets. Top with the dried cranberries or glacé cherries, and the holly or bay leaves, if using. Spray everything with gold lustre, if you like, and serve whole at the table before cutting into portions.
Nutrition Facts : Calories 413 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
MILLIONAIRE'S ICE CREAM BOMBE
This spectacular Christmas showstopper is covered in crunchy Maltesers and makes for an enticing alternative pudding to end your festive feast
Provided by Cassie Best
Categories Dessert, Treat
Time 1h15m
Number Of Ingredients 10
Steps:
- Line a 1.2-litre pudding bowl with a double layer of cling film, leaving plenty overhanging, and make a space for the bowl in the freezer. Put the biscuits in a food processor and blitz until they resemble fine crumbs. Add the butter and 2 tbsp caramel, and blend until well mixed. Save about 3 tbsp for the top and tip the rest into the lined pudding bowl. Use the back of a spoon to press evenly over the base and up the sides of the bowl. Freeze for 30 mins.
- Remove the chocolate ice cream from the freezer and allow it to soften at room temperature for 10 mins. Remove the pudding bowl from the freezer too (the biscuits should be firm by now.) Spoon the ice cream into the biscuit- lined bowl, packing it into the base. Spoon over the remaining caramel, spreading it to the biscuit walls. Return to the freezer for 30 mins.
- Remove the caramel ice cream and allow it to soften for 10 mins. Meanwhile, tip 75g Maltesers into a bowl and lighty crush with the end of a rolling pin, leaving some chunky bits. Add the ice cream to the bowl and stir through the Malteser pieces - work quickly so the ice cream doesn't melt too much. Remove the pudding bowl from the freezer and tip in the Malteser ice cream, spreading it to completely fill the bowl, then level the top. Scatter with the remaining biscuit crumbs. Return to the freezer for at least 4 hrs (or for up to 2 weeks).
- Put the cream in a pan and heat until steaming hot but not boiling. Put the chocolate in a large bowl and pour over the cream. Leave to stand for 1-2 mins, then stir to make a smooth ganache. Set aside to cool until the sauce thickens to a spreadable consistency (you can speed this up by putting it in the fridge, but remember to stir it every 5-10 mins or it will set around the edges).
- Remove the pudding bowl from the freezer. Turn it onto a plate and remove the bowl and cling film. Spread half the chocolate ganache all over the pudding and, as quickly as you can, stick the remaining Maltesers all over the surface - this is easiest if you start around the bottom and work your way up in layers. The chocolate ganache will start to set, so use a little more from the bowl to make the Maltesers stick. Once covered, return to the freezer for at least a further 4 hrs (or for up to 3 days), removing it 10 mins before serving. Top with a dusting of icing sugar and a sprig of holly, if you like.
Nutrition Facts : Calories 648 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
Tips:
- To make the Christmas pudding ice cream, start by making the Christmas pudding according to your favorite recipe or use a store-bought one. Be sure to let the pudding cool completely before using it in the ice cream.
- When making the ice cream base, be sure to use heavy cream and whole milk for the richest flavor. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- When churning the ice cream, be sure to churn it until it is thick and creamy. This will take about 20-30 minutes.
- To make the bombe, line a 9-inch springform pan with plastic wrap. Spread the ice cream in the pan and then top it with the Christmas pudding. Cover the pan with plastic wrap and freeze for at least 4 hours, or overnight.
- When you're ready to serve the bombe, dip the pan in hot water for a few seconds to loosen the edges. Then, remove the pan and slice the bombe into wedges.
Conclusion:
Christmas pudding ice cream bombe is a festive and delicious dessert that is perfect for any holiday gathering. It's easy to make and can be tailored to your own taste preferences. So, gather your ingredients, put on your apron, and get ready to make this showstopping dessert!
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