Guest chef

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook.

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Cheat’s Christmas ice-cream bombe

  • Serves 6 - 8
  • Prep 15 mins
  • Total time 25 mins, plus freezing
4.1/5 rating (11 votes)
Cheat’s Christmas ice-cream bombe
Cheat’s Christmas ice-cream bombe

step by step

  • 1Cut a quarter of the brioche off from the end of the loaf and set aside. Slice off the crusts of the remaining piece and slice the loaf lengthways, then halve the slices so you have brioche strips. Cut about 3cm off the end of each strip, then use the strips to line a bowl. Cut a slice from the reserved chunk of brioche and cut a circle out from this to line the inside middle of the bowl (trimmings make delicious breadcrumbs).
  • 2Whip the cream to soft peaks, then fold in the custard, the cranberries, apricots and most of the pistachios (reserve some for decorating). Next, fold in the chocolate and spoon into the brioche-lined bowl. Cover with clingfilm; freeze for at least 3 hours.
  • 3For the coating and sauce, put the chocolate in a bowl and heat the cream and sugar in a pan. When simmering, take off the heat, pour over the chocolate and stir to melt.
  • 4Run a knife between the brioche and the bowl to loosen it, then turn the bombe out on to nonstick baking paper on a plate. Spoon over half the chocolate sauce and smooth over the bombe. Freeze for at least 1 hour.
  • 5Take the bombe out of the freezer 45 minutes before serving, then transfer to a serving plate and top with the reserved pistachios. Reheat the remaining sauce, slice the bombe and drizzle with the sauce.
  • For an extra-special finish, make candied clementine slices. Heat 100g caster sugar in a pan with 150ml of water until dissolved. Add a sliced clementine and simmer for 35 minutes. Transfer the slices to nonstick baking paper and leave to cool. Use to top the bombe.
  • Photographed by Martin Poole

Get ahead

Make up to the end of step 2 up to a week ahead

You will need

  • 1 x 400g butter brioche loaf
  • 200ml double cream
  • 1 x 500g tub Taste the Difference vanilla custard
  • 1 x 75g pack dried cranberries
  • 50g ready-to-eat dried apricots, chopped
  • 75g pistachios, chopped
  • 75g dark chocolate, chopped

For the chocolate coating and sauce

  • 250g dark chocolate, chopped
  • 300ml double cream
  • 2 tbsp light muscovado sugar

+ Nutritional Information