Ice Cream Without An Ice Cream Maker
Orange Ice Cream Bombe Recipe by Jenny Bagley

Jenny Bagley cooked for 30 years at one of England's finest country castles, Eastnor Castle. I have been privileged to visit the castle personally and it is in a truly glorious setting. Nestled amongst 5,000 acres of wonderful countryside, the Castle estate is also home to two of the finest vacation rental cottages in Herefordshire. If you ever visit the Malvern Hills, you should check them out.

Jenny cooked for Eastnor Castle's owners, the Hervey-Bathurst family, as well as for many visiting VIPs and guests including members of royal families from around the world. According to James Hervey-Bathurst "her hot treacle sponge pudding was legendary" - an extract from the Introduction of Jenny's recipe book "Castle Cooking". I have read Jenny's cookery book and it's wonderful - a glorious testimony to traditional British country cooking.

You can buy your own copy directly from the Eastnor Castle Online Store. Here, by kind permission, is one of Jenny's recipes for homemade ice cream - Orange Ice Cream Bombe.

Ingredients:
1 1/2 pints (750ml) double/heavy cream
10 oz (275g) caster sugar
2 eggs, 2 oranges

Chocolate filling:
8 oz (225g) dark chocolate
4 tablespoons brandy
4 oz (110g) caster sugar
2 eggs separated

In a bowl beat the eggs with the sugar until creamy. Slowly add the cream and beat again until slightly thickened. Add the grated rind and juice of the oranges and beat for 5 minutes. Pour into a basin and place in the freezer, removing occasionally to stir in order to prevent the orange rind from sinking to the bottom.

To make the chocolate filling, beat the egg yolks with sugar. In a separate bowl melt the chocolate with the brandy in the microwave (or heat in a double saucepan on the cooker). Add this to the egg mixture whilst still beating. Whip the egg whites until stiff and fold in. Leave to set in the fridge for one hour.

Take the Bombe out of the freezer and scoop out a hole in the centre of it. Put in the chocolate mixture and replace the ice cream on top. Smooth over and lace back in the freezer until required.

To turn out, rub a hot cloth around the basin to loosen the sides.

Serve with grated chocolate around the sides.

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