Summer in Sydney is just too hot. Balmy days. Hot nights with no drop in temperature. Cooking is just too hard and dinner is often salad or something equally refreshing.
While I won’t go near the stove for make a meal I will happily prepare something sweet.
This ice cream bombe does require use of the stove but bear with me – it is for a short time for the sorbet and the end result is worth it. It makes a large dessert that is perfect for a party. I took mine to a party, hence the really bad photos.
I mashed up two recipes to create this beauty – the sorbet recipe is from allrecipes.com.au and the ice-cream is by Not Quite Nigella (see her original here http://www.notquitenigella.com/2013/03/16/home-made-no-churn-blue-ribbon-vanilla-ice-cream/ )
The ice-cream is the easiest and most luscious vanilla ice-cream I’ve ever made. It is no churn and can be made in mere moments.
Make the sorbet first, allow it to freeze overnight then make the ice cream.
Sorbet
150g caster sugar
50ml water
900g raspberries – fresh or frozen
1 tablespoon lemon juice
Line a deep pudding bowl with plastic wrap, leaving plenty of overhang. I find it helps to spray the inside of the bowl with a water spray first to give the plastic wrap something to cling to.
Place sugar and water in a heavy based pot and stir over a low heat until sugar dissolves, bring to the boil and cool.
When cool pour into foor processor, add raspberries and lemon juice and puree.
Pour into base of pudding bowl, cover top of bowl with plastic wrap and freeze overnight.
Ice-cream:
400ml thickened cream
1/3 cup icing sugar
Generous splash best quality vanilla extract
LET’S GET TO IT:
Sift the icing sugar into bowl of electric mixer fitted with whisk attachment, add cream and vanilla and beat until soft and thick but not stiff – do not overbeat.
Scrape into the bowl on top of the sorbet and smooth top with palette knife then cover in plastic and freeze until firm – best left for at least 6 hours.
To serve remove from freezer and allow to sit for a few minutes, remove plastic from top, then place bowl on platter and gently ease pudding out. You may need to run a butter knife around the edges to help encourage it out. Remove the rest of the plastic wrap and serve the dessert in wedges.
