600 ml (1 pt) vanilla ice cream
50 g (2 oz) hazelnuts, finely chopped and toasted
600 ml (1 pt) Chocolate Ice Cream
30 ml (2 tbsp) dark rum
50 g (2 oz) hazelnuts, finely chopped and toasted
600 ml (1 pt) Chocolate Ice Cream
30 ml (2 tbsp) dark rum
Decoration
300 ml (1/2 pt) double cream
whipped whole hazelnuts
whipped whole hazelnuts
method
1. Put an 8 or 9 in (1.2 litre) 2 pt bombe mould or pudding basin into the freezer overnight.
2. Soften the vanilla ice cream and mix in the hazelnuts.
3. Line the bombe mould with the ice cream and freeze.
4. Soften the chocolate ice cream and blend in the rum.
5. Fill the centre of the bombe. Cover with oiled greaseproof or waxed paper and freeze.
6. Turn out the bombe on to a plate. Pipe with whipped cream and decorate with whole hazelnuts.
7. Serve cut into wedges.
2. Soften the vanilla ice cream and mix in the hazelnuts.
3. Line the bombe mould with the ice cream and freeze.
4. Soften the chocolate ice cream and blend in the rum.
5. Fill the centre of the bombe. Cover with oiled greaseproof or waxed paper and freeze.
6. Turn out the bombe on to a plate. Pipe with whipped cream and decorate with whole hazelnuts.
7. Serve cut into wedges.
serving amount
serves 6 - 8
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