Swiss Roll Ice Cream Bombe
Ingredients
Main ingredients
- 2 Large Strawberries jam swiss rolls
- 90 ml Sherry
- Whipped cream and fresh cherries, to decorate
Ice Cream
- 600 ml Milk
- 1/2 tsp Vanilla essence
- 2 Whole eggs
- 4 Egg Yolks
- 175 g Caster Sugar
- 600 ml Double Cream
Servings: 6
Instructions
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Prepare ice cream; heat milk, add vanilla essence. Beat eggs, yolks and sugar until creamy. Whisk in milk and strain into clean saucepan. Heat slowly, stirring, until mixture thickens.
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Whip cream to soft peaks. Fold into cooled custard. Pour into freezer tray and freeze for 1 hour.
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Slice Swiss rolls 1cm (½ inch) thick. Sprinkle, with a little sherry and use 2/3 to line a 1.5 litre (2 ½ pints) pudding bowl. Set aside.
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Beat ice cream thoroughly with a fork. Spoon into the bowl and cover with remaining cake. Cover with cling film and press down gently.
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Freeze for 2-3 hours. Transfer to the refrigerator 15-20 minutes before serving, decorated with whipped cream and fresh cherries.