An ice-cream bombe is an easy layering job. This one, with kiwi and vanilla ice cream has a gorgeous vibrant colour. Lightly dipped in chocolate it looks as good as it tastes and is worth the effort. A smart dinner-party dessert or special weekend pudding for four.
Scoop the kiwi fruit out of their skins into a food processor and whizz to a pulp, add the lime zest and juice. With the motor running, add the egg white and run until the mixture fluffs up a little. Pour into a freezer container and freeze until solid, stirring once or twice as it freezes.
Soften the vanilla ice cream a little. Divide the kiwi mixture in half and then divide one half between 4 plastic or metal mini pudding basins (line with clingfilm if you are using metal ones). Add a layer of vanilla ice cream to each and pat it down, then add the remaining kiwi ice and a final layer of vanilla. Leave to freeze overnight so the ice cream is solid.
Heat the chocolate in a small bowl in a microwave or set over, but not touching, a pan of simmering water and melt until smooth but not too hot. Pop the bombes out of their basins by sticking a fork (a carving fork is good) into the base of each and gently twisting. Dip each one very briefly in the chocolate and then put it flat-side down on a plate and refreeze while you dip the others. You might need to reheat the chocolate between dips. Take them out of the freezer five minutes before serving.