It might be too long to wait for Christmas...
- 900 ml vanilla ice cream
- 350 ml good quality chocolate ice cream
- 100 g pink marshmallows (roughly chopped)
- 75 g dried cranberries
- 2 tblsp orange juice
- for the cranberry and cointreau sauce:
- 75 g brown sugar
- 2 tblsp cointreau
- 120 g frozen cranberries
- 90 ml water
- pomegranate seeds for decoration
- For the Cranberry and Cointreau Sauce:
- Heat the sugar and water in a heavy saucepan until the sugar has dissolved and simmer for 7-8 minutes, to form a syrup. Add the cointreau and cranberries and boil until the cranberries 'pop' but still hold their shape.
- For the Bombe:
- Soften the vanilla ice cream by removing from the freezer about 15 minutes before needed.
- Oil a 1.5 litre pudding bowl and line with plastic wrap.
- Place the dried cranberries in a saucepan with the orange juice and simmer for 5 minutes.
- Allow to cool.
- Beat the vanilla ice cream lightly with a wooden spoon, add the marshmallows and cranberries and some of the cranberry cooking liqueur to form a marble effect or 'ripple'.
- Spoon the mixture into the pudding bowl, allowing sufficient space to place a small bowl in the centre. Cover with plastic wrap and freeze overnight.
- The next day, pour warm water into the small bowl. Gently lift the bowl out.
- Fill the cavity with the soft chocolate ice cream.
- Cover with a plastic wrap and freeze for at least 6 hours.
- Allow 10 minutes for the ice cream to soften before serving.
- To serve, unmould the ice cream onto a serving plate and remove the plastic wrap.
- Gently pour over the sauce, leaving a few cranberries for the top or decorate with pomegranate seeds. Serve immediately.