Cotton Candy Ice Cream Bomb Recipes

Steps:

• Spread some vanilla frosting on a plate. Put some blue and red popping candy in a shallow bowl. Dip the rims of 2 glasses in the frosting and then in the popping candy. Set aside.
• In a blender, combine the blue cotton candy, 1 pint of the ice cream, 1/4 cup of the milk and 1/2 teaspoon of the vanilla. Blend until smooth. Transfer to a pitcher and rinse out the blender. Repeat with the pink cotton candy and the remaining 1 pint ice cream, 1/4 cup milk and 1/2 teaspoon vanilla. Fill each glass with the milkshakes, pouring in both colored shakes at the same time so the glass is half pink and half blue. Top each with some blue and pink cotton candy, a swirl lollipop and a rock candy lollipop. Add straws and drink immediately.

Steps:

• Line a small trifle dish with plastic wrap. Pour some orange liqueur into a shallow dish.
• Press a 1/2-inch layer of ice cream into the trifle dish. Then put in a layer of raspberries. Dip some ladyfingers into the orange liqueur and place them on top of the berries, pressing them in lightly. Add another layer of ice cream, another layer of orange liqueur-dipped ladyfingers and then a layer of mangos. Add a last layer of ice cream if there is room. Cover with plastic wrap and freeze for at least 2 hours and up to overnight.
• When you are ready to serve, unmold the cakes, removing the plastic wrap, onto a cold serving plate. (Dip the bottom of the dish in warm water to loosen the bomb.) Quickly pour over the chocolate shell. Garnish with chocolate curls. Stick a sparkler on top (please check your local ordinances!) and serve immediately.

Steps:

• Combine the milk and half of the sugar in a medium saucepan and bring to just below the boiling point. Combine the egg yolks and remaining sugar in a bowl and beat until pale and ribbons form. Bring the milk back to the boil and pour in a thin stream onto egg yolks and sugar whisking steadily.
• Pour the mixture into a double boiler and stir until it thickens and coats the back of a spoon. Plunge the base of the pan into cold water. Transfer the custard to a jug and cover, chill and pour in the chilled cream.
• Stir in the brandy and churn in the ice-cream maker until it is the consistency of whipped cream. Crumble in the pudding and churn for a further five seconds. Scrape into a box and freeze for 1 to 2 hours. Chill the bomb mold. Remove mold from freezer and line each half with pudding mixture. Top each half with a brandy-butter-sugar mixture. Put halves together and close bomb. Allow to freeze hard. Turn out, pour some brandy over and ignite.