Ingredients

• 1 1.5 cups - chopped glace fruits
• 1.5 cup - mango nectar
• 3 - eggs
• 125 g - sugar
• 1 cup - heated cream
• 1 cup - hot milk
• 5 tsp - instant coffee
• 1/3 cup - hot water
• 1 cup - whipping cream

How to Make Bombe Jamaica

• Soak glace fruit overnight in mango nectar.
• Drain, reserving mango nectar.
• Beat eggs and sugar until thick and pale.
• Then beat in hot cream and milk.
• Pour into a heavy-bottomed saucepan.
• Cook over low heat until mixture thickens and coats the back of a spoon.
• This will take about 15 minutes.
• Don't try to hurry it, or you could end up with scrambled eggs.
• Strain, then stir in coffee and 6/8 tsp reserved mango nectar.
• Cover with waxed paper or cling wrap to prevent a skin forming.
• Chill in freezer.
• Just before ice cream has frozen completely, beat the mixture again.
• Alternatively, freeze in an ice-cream maker.
• Whip cream until thick, then gently fold in glanced fruits. Chill in refrigerator.
• Line a 6-cup metal charlotte mould, bombe mould or pudding bowl, with two-thirds of ice cream.
• Freeze until firm.
• Fill up centre with fruit and cream mixture and top with remaining ice cream.
• Cover with waxed paper and freeze overnight.
• To turn out: Dip base of mould in cold water to release bombe.
• Invert a serving plate over top of mould, invert and remove mould.
• Decorate with cream swirls and coffee beans and serve chilled.