Homemade Ice Cream Bombs

Jane Hollingsworth recipe

 

Ingredients

  • 1 clementine
  • 3 oz mixed fruit
  • 5 tbsp golden rum
  • 5 oz golden caster sugar
  • 250g light greek yogurt
  • 142ml double cream

 

Method

 

  • Put all the fruit in a pan with the rum, sugar, zest and juice of the clementine
  • Heat until it starts to bubble and then leave to cool down (you can soak overnight instead but you won't get any syrup this way)
  • Whisk up the cream until stiff and pour in the greek yogurt
  • Add in half of the cold fruit
  • Then divide the rest of the fruit into little pots ready to go into the freezer with a spoonful of the icecream on top to create little bombs. 

 

 

Listener Club

Get more with the Listener Club!

Recently Played

Weather

  • Mon

    8°C

  • Tue

    6°C

  • Wed

    6°C

  • Thu

    4°C

  • Fri

    3°C