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Christmas Ice cream Bombe

Tate & LyleThis recipe for Christmas Ice cream Bombe comes from Tate & Lyle. This is a great way to finish up Christmas cake or as an alternative to Christmas pudding.

In February 2008, Tate & Lyle's Granulated White Cane Sugar gained Fairtrade accreditation and now, in time for Christmas, the first three baking products to be certified Fairtrade will be Tate & Lyle Caster Sugar, Icing Sugar and Royal Icing Sugar.

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. From traditional Christmas cakes and mince pies to Stollen and gingerbread biscuits, Caster Sugar and Royal Icing Sugar make for the perfect ingredients for essential seasonal baking, now with added "fairness".

Whether looking to bake a time honoured family favourite like a classic Christmas sponge or something a little more adventurous like perfecting the skill of a crisp and crunchy meringue, Tate & Lyle Caster Sugar is sure to get foodies cracking every festive recipe.

Another baking essential for Christmas is Tate & Lyle's Royal Icing Sugar - perfect for making a creamy glace or tempting butter icing - the kind of royal finishing touch that all cakes deserve at this time of the year.

Looking for inspiration? Check out the array of recipes available on www.tasteandsmile.co.uk Those that are kitchen shy and lacking in culinary inspiration will find all the sweet ideas they need to don an apron and whip up a whole host of festive treats that will also give Fairtrade farmers the perfect gift this Christmas.

Christmas Ice cream BombeIngredients for Christmas Ice cream Bombe

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

How to make Christmas Ice cream Bombe

  • 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).
  • 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 to 6 hours.
  • Dip each mould into hot water for a few seconds before turning out.

Note:

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.

Serves 6

Tate & Lyle
www.tasteandsmile.co.uk

Published courtesy of Tate & Lyle

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