Christmas Pudding Ice Cream Bombes
- 45 mins + setting time
Dried Fruit (chopped)
Zest of 1 Orange
Deep South Vanilla Bean Ice Cream (softened)
Pecans (roughly chopped)
Dried Orange pieces
Combine brandy and sugar in a jar. Place dried fruit and orange zest in a jar to soak in brandy liquid for 30 minutes, shaking every 10 minutes.
Place softened ice cream into a large bowl. Stir in dried fruit with the brandy liquid, along with chopped pecans and mix until combines with ice cream.
Line 4 small pudding moulds or bowls with cling wrap. Divide ice cream mixture between the moulds, smoothing the tops. Place in the freezer for at least 4 hours to set.
Once set, tip out each ice cream mould onto an individual plate. Top with a drizzle of honey and dried orange pieces.