Method
Place a 1.5 litre bombe mould into freezer. Make the dark chocolate ice cream by placing all the eggs, yolks and sugar in a heatproof bowl. Beat together well. Place the single cream and chocolate in a saucepan, heat gently until the chocolate has melted, continue until almost boiling, stiring constantly. Pour over egg mixture, stir vigorously. Set the bowl over a saucepan of simmering water, making sure the base is not touching the water. Cook, mixing constantly until the mixture lightly coats the back of spoon. Sieve into another bowl and leave to cool. Whip the double cream in another bowl until slightly thick, then fold into the cooled chocolate mixture. Freeze in a large covered container for 2 hours. Remove, and beat with a fork, return into freezer until almost solid. Line the bombe mould with dark chocolate ice cream and freeze for a further 2 hours. Make the white chocolate ice cream by placing the white chocolate and half the milk in a saucepan, heat gently until melted. Remove from heat. Place the remaining milk and sugar into another saucepan, heat until the sugar has disolved. When cool, stir into the cooled chocolate mixture. Whip the cream in a bowl until slightly thick, then fold into the chocolate mixture. Spoon into the centre of the bombe, re-cover and freeze for a further 4 hours. To remove, dip the base of the bowl into hot water and turn out onto a serving plate. Decorate the chocolate ice cream bombe with chocolate decorations.
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