Ice cream bombe

YOU
6 servings
Rate this recipe
Fruit

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (5)

6.00 swiss rolls — mini caramel
sherry
500.00 ml gooseberries — halved
100.00 g pecan nuts
1.00 Litres ice cream — vanilla
Tap for ingredients
Tap for ingredients

Method:

Slice the Swiss rolls into thin rounds.
Butter small ramekins or spray with non-stick spray and line with aluminium foil.
Line the base and sides of the ramekins with half the Swiss roll slices, making sure they are packed tightly together.
Sprinkle with sherry.
Lightly mix the gooseberries, pecan nuts and ice cream together. Spoon into the lined ramekins, spreading evenly.
Arrange the remaining Swiss roll rounds on top to cover.
Cover with aluminium foil and freeze for at least 3 hours or longer for a larger bombe.
To serve, turn out onto a plate and remove the aluminium foil.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.