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Blood orange and chocolate ice cream bombe
Serves: 12
Prep time: 45 minsTotal time: 
Recipe photograph by Dan Jones
Blood orange and chocolate ice cream bombe
Serves: 12
Prep time: 45 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
341Kcal
Fat
25gr
Saturates
15gr
Carbs
24gr
Sugars
24gr
Fibre
0gr
Protein
5gr
Salt
0.1gr
Nigel Slater
National treasure Nigel Slater has been writing for Sainsbury's magazine since its very first issue more than 20 years ago, and he always delights with his no-fuss, flavourful recipes. He has written numerous books including Real Food and The Christmas Chronicles
See more of Nigel Slater’s recipes
Nigel Slater
National treasure Nigel Slater has been writing for Sainsbury's magazine since its very first issue more than 20 years ago, and he always delights with his no-fuss, flavourful recipes. He has written numerous books including Real Food and The Christmas Chronicles
See more of Nigel Slater’s recipes
Ingredients
- 750ml vanilla ice cream
- 100g dark chocolate
For the blood orange ice cream:
- 4 large egg yolks
- 1 large egg
- 100g caster sugar
- 300ml double cream
- 150ml milk
- zest of 2 and juice of 8 blood oranges (500ml)
- a few drops of Valencian orange extract
Step by step
Get ahead
Make and freeze up to a month ahead; drizzle with the melted chocolate shortly before serving.
-
Put a 1½ litre pudding basin into the freezer to get cold. For the blood orange ice cream, put the egg yolks, the whole egg and the sugar into a bowl and whisk until pale, thick and creamy. Pour the cream and milk into a pan, add the zest and bring almost to the boil. Just before it boils, turn off the heat and leave to cool for 10 minutes before stirring into the egg and sugar mixture.
- Rinse and dry the pan, then pour the custard mixture back into it. Place over a lowish heat and stir regularly with a wooden spoon for about 10 minutes or until the mixture is starting to thicken a little. Remove from the heat, continue stirring, and cool quickly by placing the pan in a sink of cold water.
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When the custard is cool, stir in the blood orange juice and extract, and churn in an ice-cream machine. If you chill the mixture for an hour before you churn it, it will speed up the churning process. If you don't have an ice-cream machine, tip the custard into a freezerproof bowl and freeze for 1 hour. As it starts to freeze around the edges, stir vigorously with a spatula, or whisk it, to break it up, then return it to the freezer. Check every 30 minutes, stirring vigorously, until the ice cream is frozen; this will take 3-4 hours.TipIf you're feeling fancy, decorate with physalis dusted with gold lustre powder.
- Remove both the orange and vanilla ice creams from the freezer to allow them to soften slightly.
- Remove the basin from the freezer. Using a large palette knife and working quickly, spread the vanilla ice cream around its base and sides, then return to the freezer for 5 minutes. Next, spoon the orange ice cream into the hollow. Smooth the top of the ice cream bombe flat, cover with clingfilm and freeze for a few hours – overnight is ideal.
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To serve, turn the bombe out of its basin. I find this easiest by dipping the basin briefly in a bowl of just-boiled water, upturning it over a serving dish and shaking the basin and dish firmly. Give it a minute or two to slide out.
- Melt the chocolate in a bowl over a pan of barely simmering water, then trickle it over the bombe. Return it to the freezer for a couple of minutes for the chocolate to set crisply, and serve.