1 tub of double chocolate ice cream
2 tablespoons of sultanas
2 tablespoons of rum
vanilla ice cream
amaretti biscuits

METHOD

Melt the chocolate ice cream a little and then spread the first layer around the mould leaving enough depth for the second layer. Place in the freezer for an hour. Mix the vanilla ice cream with the sultanas and rum and then chop the Amoretti biscuits over everything and mix well. Fill the bombe with the vanilla mixture and re-freeze until firm. To eat the bombe, sit the mould in warm water for a few seconds, enough to heat the ice cream a little and then turn out onto a plate.

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