He's a good man. Better than life itself.
And who doesn't crave Tim Tams in the middle of the night--seriously?
"Mummy's made an ice cream bombe, and it's going to explode on your taste buds!"
"Nooo! That doesn't sound good..."
Here I am now feeling super sorry for all those of you who do not live in a place like Australia where Tim Tams can be found in every grocery store. You really are poor unfortunates and what ever do you do when you have a Tim Tam craving? Now that's a question I would like answered!
CHOC MALT TIM TAM ICE CREAM BOMBE (Adapted from Not Quite Nigella)
1/2 cup icing sugar, sifted
1 tsp vanilla essence
1/2 cup Milo powder
2 tbsp cocoa powder
1 packet Tim Tams
3/4 cup chocolate chips, melted
Place the cream, sifted icing sugar and vanilla essence into a large bowl. Whip until soft peaks form, then evenly divide the contents into two bowls. Set one bowl aside, and in the other add Milo and cocoa powder. Whip to thoroughly combine.
Take a mold such as a bowl that is approximately of 5 cup capacity. Smooth the chocolate mixture into the base and sides of the bowl to coat evenly. Spoon quarter of the vanilla mixture into the middle. Break up 3/4 of the Tim Tams and layer with the vanilla cream, a quarter of the mixture at a time. Cover the top with foil or cling wrap and place in the freezer for at least 4 hours or overnight. Reserve the remaining 1/4 of the Tim Tams for decorating the top of the bomb at a later stage.
To remove the bombe from the mold when frozen, prepare a large bowl with enough boiling water in it that it comes to the rim of the mold when submerged (be careful not to let the water come over the top of the rim and spoil the ice cream!) Let the mold sit in the hot water long enough to soften the edges slightly, then remove from the water. You may like to use a smooth knife to help ease the bomb up from the edges of the mold, before turning it upside down on the serving platter. Gently ease the bomb out. Smooth away any scrapes that may have occurred on the bombe's surface with a hot knife. Pour the melted chocolate over the top of the bombe and top with the remaining crushed Tim Tams. Return to the freezer or serve.
Serves approximately 6-8
NOTES: If you have an ice cream maker, before smoothing the chocolate cream into the mold, place it in the machine for a few minutes to churn and semi freeze. Then spread into the mold. This makes for a lovely moussy layer when cut. You can also do the same with the vanilla layer, giving the whole bombe a better end result texture.