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Ice cream tutti-frutti bombe

Ingredients

  • 284ml Elmlea Whipping cream
  • 3 tbsp maple syrup
  • 4 tbsp whisky cream liqueur (eg Baileys)
  • 425g can ready to serve custard
  • 50g glacé cherries, halved
  • 75g extra-large raisins and sultanas
  • 30g Whitworths Glacé Ginger
  • 2 drops pink food colouring (optional)
    To decorate
  • 10g sugar-dusted cranberries
  • white chocolate curls

Method

  1. Whip the Elmlea in a large mixing bowl along with the maple syrup until the
    mixture forms soft peaks, then fold in the liqueur and custard.
  2. Put a third of the mixture in another bowl and add to it the cherries, raisins and sultanas, glacé ginger and food colouring (if using).
  3. Spoon the remaining mixture into a 1.2 litre pudding basin, spreading this evenly up the sides of the bowl and leaving a hole in the centre. Freeze for 1 hour then, if the mixture has slid down the sides, spread this more evenly with the back of a spoon.
  4. Fill the hollowed-out centre with the tutti-frutti mixture and return to the freezer for 3 hours or leave it overnight.
  5. To serve, dip the outside of the bowl briefly in very hot water to loosen the edges then turn out on to a serving plate. Decorate the top with a few sugar dusted cranberries and chocolate curls.
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8 Serves 8 people
30 Preparation time of 30 mins
240 Cooktime for 240 mins
270
Calories
14%
29.7g
Sugar
33%
13.4g
Fat
19%
11.1g
Saturate
56%
0.1g
Salt
1.7%
of your Guideline Daily Amount (GDA)

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