500ml the best rich chocolate chip ice cream
300ml double cream
1 small egg white
2tbsp sifted icing sugar
50g ratafias or amaretti biscuits, roughly crushed

1. Bring the chocolate ice cream to a spreadable consistency and line the inside of a chilled (put in fridge 1 hour) 1litre (1 1/2 pint) bombe tin or pudding basin. Place it in a bowl of ice immediately to help it freeze quickly. Make sure it is a good thick even layer and smooth the top edges. Return to the freezer immediately and freeze for about 2 hours or until really firm.

2. Meanwhile whip the cream until stiff. Whisk the egg whites until peaky and gently whisk in the sugar until thick, glossy and stiff. Then fold together gently the cream, egg whites and crushed biscuits, and chill really well.

3. When the chocolate ice is ready spoon this mixture into middle of bombe. Smooth the top, cover with greaseproof paper or a lid and freeze immediately for at least 2 hours.

4. To serve remove from the freezer for about twenty minutes before serving, push a fine skewer through the middle of the bombe to release the air lock and run a knife round the inside top rim of the ice cream. Invert onto a chilled plate and wipe the bombe over with a hot cloth briefly. Squeeze the tin, or shake the basin, once or twice to see if it will slip out, if not wipe over again with a hot cloth. When it slips out you may need to neaten up the top surface with a small palette knife, and then return to the freezer immediately for at least 20 minutes to firm up again before serving.

5. Serve cut in slices with hot chocolate sauce.

This bombe will keep for 3-4 weeks in its tin in the freezer, but once removed from its tin eat within a week or it will become hard.

Chocolate Sauce:

Put 225g good dark chocolate in a bowl. Heat 125ml double cream in a small pan until it is almost boiling. Pour the cream into the chocolate, stirring until melted, and then stir in 4tbsp unsalted butter until smooth and runny. Now add a little rum (2-3tbsp) to taste and serve hot or cooled, or store in a screwtop jar in the refrigerator for up to 8 days. Makes about 400ml sauce.

Food Features rating: A Real Chocolate Treat For Christmas Day!