Daim Bar Ice Cream Bombe

I don't believe that some people can't bake. I do believe that it is easy to have a bad experience and get put off. But a failed bake can be for a hundred different reasons, some of which are not your fault (bad oven, unreliable recipe) and a few other reasons that you can easily fix. 

Anyywayy, even if you feel like you can't bake (a sentiment which I do not condone), unless you have some repetitive strain injury in your wrist you can definitely mix. 

Which is the only qualification you need for this next recipe. Three bowls, egg yolk mix in one, egg whites in another, cream in the third. Beat each individually then mix it all up and throw in some dime bars. 

Make the caramel and chocolate sauce if you feel adventurous or buy them in the ice cream sauce isle of your nearest supermarket. 

I made this in a 2L bundt tin but you could easily use a loaf tin or large bowl, just make sure you cover it well in clingfilm. 

Begin the recipe the day before you intend to serve.

From Sharon Hearne Smith's 'No Bake Baking'

10 daim bars 

4 eggs

50g caster sugar

1 tsp vanilla extract 

250g mascarpone

400ml cream 

For the chocolate sauce 

100g milk chocolate 

1 tablespoon butter

4 tablespoons of cream 

Caramel sauce 

125g caster sugar 

75ml single cream 

1 1/2 tablespoons butter 

pinch of salt 

1. Cover the bundt tin in clingfilm, leaving a couple of inches of clingfilm around the edges. 

2. Separate the eggs. 

3. In one bowl mix the egg yolks, sugar, mascarpone and vanilla extract until smooth. 

4. In another bowl beat the cream until soft peaks form. 

5. In a third bowl beat the egg whites until stiff peaks form with an electric beater. 

6. Fold the cream into the egg yolk mixture. Then gently fold in the egg whites. 

7. Pour one third of the mixture into the bundt tin. Bash all of the daim bars except one with a rolling pin until they are in large shards. Scatter the daim bar into the bundt tin then cover with the rest of the mixture. 

8. Cover over with the rest of the clingfilm and then place in the freezer for 8 hours or overnight. 

For the chocolate sauce 

1. Heat the butter and chocolate in a small bowl over simmering water. When the chocolate is almost melted stir in the cream until smooth. 

For the caramel sauce 

1. Heat the sugar in a saucepan over a low heat. Do not stir. 

2. Heat the cream in a separate pan over a very low heat. 

3. The sugar will begin to caramelize around the edges. When all the sugar has turned golden brown, use a silicon spatula to gently break up any pieces of unmelted sugar.

4. Cook until dark brown keeping a very keen eye on it. 

5. Over a low heat carefully pour in the cream and stir gently after each addition. The mixture may bubble up and spit so be careful. Use up all the cream. Add the butter and stir over a low heat until smooth. Leave to cool for 10 minutes. 

To serve 

1. Take the ice cream out of the freezer for 20 minutes before serving. 

2. Place the bundt tin upside down on a plate and allow the ice cream to drop down. 

3. Drizzle over the sauces and decorate with the reserved daim bars. 

4. Serve with any leftover sauce so everyone can help themselves!