Ice cream recipe for 4 - 8 people, takes only 20 mins; recipe has blackberry, icing sugar, mango, lime, double cream, double cream and brandy.
Mango, lime & blackberry bombe
Course: Ice cream
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Blackberry: 2 x 200g punnets blackberries
- Icing Sugar: 250g icing sugar
- Mango: 2 x 425g cans mango in syrup, juice reserved
- Lime: grated zest and juice 4 limes
- Double Cream: 142ml carton double cream
- Brandy: 2 crushed bought brandy snaps, to serve
Directions
- Put the blackberries in pan with 4 tbsp of the sugar, add a splash of water then cook until the berries have softened. Rub through a sieve. Cool then freeze in a plastic container until slushy, stirring every now and then.
- Whizz the mango with 75ml of its syrup and 2 tbsp icing sugar until smooth, then freeze in a container until slushy as above.
- Stir the rest of the sugar with the lime zest and juice. Beat the cream with 3 tbsp of the remaining mango syrup until it forms soft peaks, then beat in the lime mixture. Freeze in a container until semi-frozen.
- Line a medium Pyrex basin with cling film then beat all three icy mixtures and spoon alternately into the bowl to make rippled layers. Return to the freezer until solid.
- To serve, pull out of the bowl and strip off the cling film. Put on a plate, scatter with the crushed biscuits and leave for 30 mins to soften in the fridge before eating.
