Italian Ice Cream and Sorbets Recipes - Ice Cream Bombe with Raspberries (Bombe di Lamponi) Recipe

Ingredients

• 100 g/4 oz raspberries

• 30 ml/2 tbsp raspberry liqueur

• 450 g/1lb Vanilla Ice Cream

• 150 ml/2/3 cup double (heavy) cream

• 1 egg white

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Method:

1. Place a bombe mould (mold) or a basin with a lid in the freezer while preparing the ice cream. Put the raspberries and the liqueur in a bowl together and allow to stand for 30 minutes.

2. Using a spoon spread the ice cream around the inside of the mould to form a thick lining and replace in the freezer.

3. Whip the cream and whisk the egg white until stiff. Combine together.

4. Pass the soaked fruit through a sieve (strainer) to remove the seeds and fold the puree into the egg white and cream mixture.

5. Fill the centre of the mould, cover with a layer of vanil1a ice cream and replace in the freezer for 3 or more hours.

6. When ready to serve, remove from the freezer. Dip the mould in hot water for 1 second and turn out on to a plate. Cut into six segments and serve immediately.