Recipe
for :
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Christmas Ice cream Bombe
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|
 This
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.
 Ingredients
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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