Swiss Roll Ice Cream Bombe
- 2 Large Strawberries jam swiss rolls
- 90 ml Sherry
- Whipped cream and fresh cherries, to decorate
- 600 ml Milk
- 1/2 tsp Vanilla essence
- 2 Whole eggs
- 4 Egg Yolks
- 175 g Caster Sugar
- 600 ml Double Cream
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.
Whip cream to soft peaks. Fold into cooled custard. Pour into freezer tray and freeze for 1 hour.
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.
Beat ice cream thoroughly with a fork. Spoon into the bowl and cover with remaining cake. Cover with cling film and press down gently.
Freeze for 2-3 hours. Transfer to the refrigerator 15-20 minutes before serving, decorated with whipped cream and fresh cherries.