Something a little different for Christmas pudding.
It has many, many years since I last made an ice cream bombe – 14 or 15 of them, to be honest. Back then I’d taken to cutting recipes out of supermarket magazines while I was learning how to cook for my new family.
One Christmas there was a festive food feature in the local Safeway magazine. I tore out the recipe for a white chocolate and clementine ice cream bombe, an intriguing dessert recipe I hadn’t heard of before then. It was a no churn ice cream recipe, and as at that time I didn’t have an ice cream maker, it was perfect.
I’ve got an ice cream maker now, thanks to the kind folk at Magimix, and so when I peeked into my fridge the other day and spied five Spanish sweet clementines, complete with their little adorable leaves, and a carton of double cream the first thing that sprang to mind was that white chocolate clementine bombe.
I’ve changed the recipe for the white chocolate ice cream component completely, adapting the vanilla custard base ice cream recipe that came with my Magimix Le Glacier 1.5 litre ice cream maker, adding some white chocolate and real vanilla seeds. I’ve been using this brand of ice cream machine for years and years, having treated myself to one (the 1.1 litre one) for my birthday about 8 years ago.
It’s a fantastic machine – you keep the stainless steel bowl in the freezer so it’s ready for when you fancy making ice cream or sorbet, and the booklet that comes with it is full of super recipe ideas like chocolate chip mint (one of my family favourites), rich chocolate and the standard vanilla custard I’ve already mentioned. I’ve also got the Ben & Jerry’s Homemade Ice Cream & Dessert Book, full of inspirational (but calorific!!) ideas.
The thing is, the 1.1 litre bowl in my old machine, which made 3/4 pint of ice cream, was a fine enough size when we were a family of three with one young child. Now we’re a family of five, and the eldest is a teenager – we needed a bigger ice cream maker bowl (that and the fact I broke the old bowl by storing it in a deep freeze under loads of frozen Shetland lamb – word of caution: don’t do that). The 1.5 litre machine makes 1.5 pints of ice cream. It’s super easy to assemble too, and so if you keep the bowl in your freezer you’re never more than 20 minutes away from home made ice cream!
The white chocolate ice cream in this recipe is made from a rich egg custard base flavoured with white chocolate and real vanilla seeds. Use a good quality white chocolate like Green & Black’s for the best ice cream.
The sorbet is made from whole clementines, simmered in sugar and water until tender, and then pureed whole, peel included. This recipe is rather shilpet (the Shetland word for eye-twitching sour), the way I like it, but if you prefer a sweeter sorbet increase the sugar content by half.
I’ve also used Goldschlager in my sorbet. The addition of alcohol keeps the clementine mixture from freezing solid, imparting a nice, edible texture. Goldschlager, if you don’t know (because I’d never heard of it until I saw a bottle of it on clearance for £10, down from £25), is an imported cinnamon schnapps liqueur containing real gold flakes.
Yes, this ice cream dessert contains flakes of real gold! Rather posh, no?
See that slice that’s missing out of the photograph? I might have eaten that in the bath. The life of a food blogger, eh?!

White Chocolate and Clementine Bombe
Ingredients
for the white chocolate ice cream
- 4 egg yolks
- 100 grams caster sugar
- 300 ml full fat milk
- 150 grams white chocolate broken into small pieces
- 300 ml double cream
- 1 vanilla pod seeds only
for the clementine sorbet
- 150 grams caster sugar
- 4 clementines
- 300 ml water
- 1/2 lemon juice only
- 2 tbsp Goldschlager or Grand Marnier
Instructions
- To prepare the ice cream, pour the milk into a saucepan and slowly heat it until it reaches boiling point. Do not allow it to boil.
- Meanwhile, whisk the egg yolks and caster sugar together until light and creamy.
- Whisking continuously, pour the hot milk over the egg mixture and return to the pan.
- Heat gently, stirring constantly, until the mixture forms a film on the back of a wooden spoon. You'll be able to drag your finger over the back of the spoon and it will leave a line. Do not let it boil or it will separate.
- Remove the custard mixture from the heat and stir in the broken pieces of white chocolate. Stir until melted. Cover in cling film and leave to cool to room temperature.
- Add the cream and vanilla seeds and transfer the mixture to the fridge to cool completely for a few hours.
- Meanwhile, to prepare the sorbet, coarsely chop the whole clementines and place in a saucepan along with the caster sugar and water. Bring to the boil and simmer, with the lid on, for 10 minutes.
- Puree with a hand blender and leave to cool before adding the lemon juice and Goldschlager.
- Transfer the mixture to a freezerproof container and freeze for a few hours.
- When the ice cream mixture is cold, churn in an ice cream machine.
- Line a 2 litre freezerproof bowl with clingfilm and spoon the ice cream into it. Cover the back of a 0.5 litre freezerproof bowl with cling film and press down into the centre of the ice cream to make a well. Place in the freezer for a few hours.
- When the ice cream is hard, remove the bowl in the centre.
- Transfer the frozen sorbet to a food processor and blend until it is light and creamy. Spoon the sorbet into the hole in the ice cream so that it is level. Return the ice cream to the freezer and leave over night.
- To serve, tip the bowl upside down over a serving dish, remove the cling film and dust with icing sugar, if desired. Serve immediately.
OTHER ICE CREAM BOMBE RECIPES YOU MIGHT LIKE
Christmas Pudding (No Churn) Ice Cream Bombe by Fuss Free Helen
LINKING UP WITH A FEW FOOD BLOGGING CHALLENGES
We Should Cocoa by Tin & Thyme, guest hosted this month by Munchies & Munchkins
Simply Eggcellent by Belleau Kitchen
Recipe of the Week by A Mummy Too
Tasty Tuesdays by Honest Mum
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Elizabeth’s Kitchen Diary received an ice cream maker from Magimix for review purposes. All thoughts and opinions expressed are our own. This is not a paid post. This post also contains Amazon affiliate links, highlighted in orange, which means if you click through and make any purchase at all via Amazon we will get a small commission and you will be helping to support our family.
Leah Miller says
This bombe looks incredible! I have always wanted to buy an ice cream maker, but fear that it would become another one of those kitchen fad gadgets that end up in the back of the cupboard!
Your photos are sensational! xx
Leah Miller recently posted…The Sex Offenders Register
Andrew Petrie says
This is identical to one I saw in the local supermarket over Christmas when I was put off by the price.This would cosy just a fraction. What an eye-opener !
Heather Haigh says
That looks so elegant and I just love the flavour combinations, fabulous!
Heather Haigh recently posted…Recipe – Coconut meringue cookies – gluten and dairy free
Linda (Meal Planning Maven) says
What a show-stopping dessert! How elegant this would look on a New’s Year’s party table!
Linda (Meal Planning Maven) recently posted…Mediterranean Party Dip
Lori Who Needs A Cape? says
What a lovely dessert! And no judging here…I’d eat this in the bath too! 🙂
Lori Who Needs A Cape? recently posted…Cream Cheese Frosted Chocolate Java Cake
Manila Spoon says
You had me at white chocolate! What a delicious and show-stopping dessert this is! Yes, please!
Manila Spoon recently posted…Apple Cheesecake Pie with Caramel Sauce
www.munchiesandmunchkins.com says
This looks fantastic. I love clementines. Thanks for joining in with we should cocoa
Kimberly says
Looks heavenly! Gotta try this one. Thanks a lot for sharing!
Elizabeth says
Thanks Kimberly! Let me know what you think if you do make it!
Elizabeth recently posted…The Ultimate Guide to Coffee
Bethanie says
Looks absolutely gorgeous! I might try this one!
Elizabeth says
Thanks Bethanie – let me know what you think if you do!
Elizabeth recently posted…Banitsa – Bulgarian Cheese Pie
kellie@foodtoglow says
Beautiful! I’ve never been an ice cream person (it makes me thirsty. I hate being thirsty!) but I could change my mind with this. Really lovely. 🙂
kellie@foodtoglow recently posted…Incredible Cauliflower Mash Recipe (a perfect festive side dish)
Elizabeth says
How intriguing! I wonder why that is! 🙂
Elizabeth recently posted…Review: Optimum ThermoCook – A Multi-Function Cooking Appliance
LEO says
I am stuffed from the Thanksgiving meal and all the leftovers. I could use some healthier, lighter meals! Thanks for all the great ideas!!!
Elizabeth says
Glad to be of a help, and I hope you had a fantastic Thanksgiving!
Elizabeth recently posted…Olive It! The Essential Olive Recipe Book {Giveaway}
Jo Hutchinson says
This is just amazing.
Elizabeth says
Aw thanks! 🙂
Elizabeth recently posted…Carrot, Beetroot & Ginger Juice Pulp Cake with Cream Cheese Frosting
Chris @thinlyspread says
Oh my, this looks absolutely delicious! I’ve yearned for an ice cream maker for so long – I’ve just put it on an Amazon wishlist which I am about to send to my OH!
Chris @thinlyspread recently posted…Sweet Potato & Chestnut Pie Recipe- Vegetarian Christmas
Elizabeth says
Yay! I hope Santa is good to you this year 😀
Elizabeth recently posted…Save Pennies with these 39 Credit Crunch Munch Recipes!
Dom says
Oh and thanks for the slinky linky to Simply Eggcellent xxx
Dom recently posted…slow cooker collar bacon in ginger beer, cinnamon and cloves
Elizabeth says
My pleasure Dom, thanks for hosting!
Elizabeth recently posted…#ExtraVeg December 2015 – A Simple Way to a Healthier Diet
Dom says
Oh my word, how beautiful is this. Such a wonderful idea and I love the colour of the clementine core! A great Christmas alternative!
Dom recently posted…slow cooker collar bacon in ginger beer, cinnamon and cloves
Elizabeth says
It is a rather attractive shade, isn’t it! Very festive. 🙂
Elizabeth recently posted…To the Trees! Forest Adventures in the Lake District
Aly ~ Cooking In Stilettos says
This is an absolutely gorgeous dessert!!!
Aly ~ Cooking In Stilettos recently posted…Aloha Style Homemade Eggnog #GetCozyCocktail
Elizabeth says
Thanks Aly 🙂
Elizabeth recently posted…Banitsa – Bulgarian Cheese Pie
Jeanne Horak-Druiff says
Beautiful!! Clementines are so versatile… And thanks for correcting my ignorance as to how bombes are made – clever clever! This makes me long for the hot Chirtsmases I grew up with in South Africa. This would be a perfect dessert there 🙂
Jeanne Horak-Druiff recently posted…The Imperial Christmas menu
Elizabeth says
Aw, so glad to have been able to teach you something! 😀
Elizabeth recently posted…Review: Optimum ThermoCook – A Multi-Function Cooking Appliance
Ana De- Jesus says
This sounds absolutely heavenly. I love white chocolate but have never paired it with orange before so I would like to see how that tastes.
Ana De- Jesus recently posted…The 60’s Mini Skirt
Elizabeth says
They go really well together for sure. 🙂
Elizabeth recently posted…Carrot, Beetroot & Ginger Juice Pulp Cake with Cream Cheese Frosting
Dannii @ Hungry Healthy Happy says
This looks absolutely stunning! I have an ice cream maker that has never even come out of the box (although I have a plan for it next week). I would love to make desserts like this, but I think I would make such a mess of it.
Dannii @ Hungry Healthy Happy recently posted…Comment on Italian Pesto Burgers by Dannii
Elizabeth says
It’s a really simple recipe to make, you’d be surprised! I hope you enjoy your ice cream maker once it’s out of the box! 😀
Elizabeth recently posted…Christmas Gift Guide 2015 + 3 Giveaways!
peter @feedyoursoultoo says
Absolutely beautiful looking cake!
peter @feedyoursoultoo recently posted…Ancho Sauce and Avocado Cream Sauce
Elizabeth says
I suppose it is an ice cream cake of sorts! Thank you 🙂
Elizabeth recently posted…Banitsa – Bulgarian Cheese Pie
Florian @ContentednessCooking says
This looks beautiful! I’m sure this cake will impress a bunch of guests! 🙂
Florian @ContentednessCooking recently posted…Veggie Burger with Cauliflower
Elizabeth says
Thank you 🙂
Elizabeth recently posted…Review: Optimum ThermoCook – A Multi-Function Cooking Appliance
christine says
Stunning doesn’t even begin to describe this. So beautiful. I’ve never heard of Goldschlager being used in sorbet – quite fantastic!
christine recently posted…The Wednesday Roundup Week 104
Elizabeth says
I used it since that’s all I had, but it totally worked! 😀
Elizabeth recently posted…Olive It! The Essential Olive Recipe Book {Giveaway}
kate @veggie desserts says
WOW! This is stunning and the flavours sound amazing. I love that you ate some in the bath – too funny. 🙂
kate @veggie desserts recently posted…Give Kitchen Vegan Delivery Service {Review}
Elizabeth says
Heehee, we all have our guilty secret pleasures. I like food in the bath 😀
Elizabeth recently posted…Carrot, Beetroot & Ginger Juice Pulp Cake with Cream Cheese Frosting
Diana says
Wow this looks incredible!! I never tried making an ice cream bombe before, but I really should try! Can I have a slice? 🙂
Diana recently posted…Date Night at La Cucina Restaurant
Elizabeth says
Oh you should give it a go! It’s so easy to make 🙂
Elizabeth recently posted…To the Trees! Forest Adventures in the Lake District
Julian says
Mmm – inspired to give this a go, although will probably try the no churn version as I have no maker!
Stella says
This looks yummy. I will love to try this recipe this Christmas.
Stella recently posted…Product Review: Clearista Retexturizing Gel Kit
Elizabeth says
Give it a try! It really is simple to make. 🙂
Elizabeth recently posted…Carrot, Beetroot & Ginger Juice Pulp Cake with Cream Cheese Frosting
Emma @ Supper in the Suburbs says
Just wow! This looks very impressive! I’ve never tried making an ice cream bomb before and until I’d read this I don’t know where I would begin. You’ve made it look so easy. Thanks for posting
PS. I love that you used Goldschlager to stop the ice cream freezing too hard. Genius!
Emma @ Supper in the Suburbs recently posted…Winter Wild Rice Pilaf with Butternut Squash, Kale and Cranberries
Elizabeth says
Aw thanks! I hope you try and make one some time. It’s really easy to do!
Elizabeth recently posted…Christmas Gift Guide 2015 + 3 Giveaways!
Laura@howtocookgoodfood says
Such a stunning dessert. I love the colours and the flavours would work so well together. Must now make a bombe!
Laura@howtocookgoodfood recently posted…Christmas Coffee – A Baileys Latte
Elizabeth says
Let me know how you get on if you do! 🙂
Elizabeth recently posted…Olive It! The Essential Olive Recipe Book {Giveaway}
Rosana @ Hot&CHilli Food and Travel Blog says
this recipe looks amazing so pretty – definitely a showstopper on any Christmas table. R
Elizabeth says
thanks Rosana 🙂
Elizabeth recently posted…Banitsa – Bulgarian Cheese Pie