Spoon the chocolate ice cream into the bowl until it is full. Cover with foil and set aside in the freezer. Make caramel pieces. Melt caster sugar 2 to 3 minutes on low heat. Pour out onto a baking tray covered with baking paper and move the tray to distribute the caramel evenly. Allow to cool and break off any large irregular pieces. Remove the ice cream bomb from the bowl. It may be necessary to hold the bowl at an angle under the tap for a moment, without the water coming into contact with the ice. Pour the contents of the bowl onto a plateau and then the fun begins! Now you can 'dress up' the bomb according to your own views and creativity. Ingredients include: cocoa powder, icing sugar, the sugar caramel pieces, forest fruits, roasted almonds, candied fruit, physalis, and... Christmas decorations. Because this is a dessert that is particularly suitable for the holidays.

Preparations. Soak a handful of sultanas in brown rum. Roast shaved almonds until light brown. Take a glass bowl and dust the inside with olive oil. Now press a few sheets of plastic film into it and make sure that enough hangs over the edge to be able to pull out the ice cream bomb later. Make vanilla ice cream. Follow this link for the recipe. Fill the bowl with the ice cream, but leave the middle free. Put the bowl away in the freezer. Make chocolate ice cream. Beat three egg yolks with 100g icing sugar and 15g cocoa and a dash of strong coffee until the cocoa has dissolved. Add 25 cl of whole milk while stirring. Beat 25 cl whole cream until almost stiff. Mix the cocoa preparation with the cream and pour the substance into the ice cream maker. Halfway through, add a bar of shaved chocolate and the drained sultanas, with a dash of rum.