The chocolate and ginger twist in this ice cream bombe is the perfect way to turn a tub of delicious Kelly’s ice cream into a festive and wintery pudding.
It’s simple to create, but when it’s brought to the table, it’ll impress all your guests. It can be made in advance too, so will help take the stress out of Christmas catering.
1litre tub of Kelly’s of Cornwall Clotted Cream Ice Cream
One jar of preserved ginger in syrup
6-8 small chocolate brownies (chopped)
Melted chocolate to decorate
Mix a tub of Kelly’s of Cornwall Clotted Cream Ice Cream with chopped preserved ginger (without the syrup) and chopped small chocolate brownies.
Empty the mixture into a plastic bowl, cover the bottom with cellophane and then freeze.
10 minutes before you want to serve take the bowl out of the freezer and dip bottom of the bowl in hot water to loosen the bombe.
Turn the bombe out onto a plate. Decorate with melted dark chocolate drizzled over the bombe, chopped preserved ginger and some pieces of chocolate brownie