Honey Nut Bombe Recipe

1 liter soft-scoop vanilla ice cream
Grated rind and juice of 1 lemon
45 ml/3 tbsp clear honey
50 g/2 oz toasted chopped nuts

Crystallized (candied) lemon slices, to decorate

Method:

Put the ice cream in a bowl. Quickly fold in the lemon rind, juice, honey and nuts to give a marbled effect. Don't over-mix or the ice cream will start to melt. Quickly pack into a 1 liter pudding basin. Cover with clingfilm (plastic wrap) and freeze until firm. When ready to serve, dip the basin briefly in hot water, then loosen round the edge with a round-bladed knife and turn out on to a serving plate. Decorate with crystallized lemon slices before serving.