ICE CREAM BOMBE
This is an Ina Garten recipe with some modifications. It is beautiful and delicious. Use what ever sorbet and ice cream combo that you like but be sure to keep the last (center) filling to some sort of ice cream. The best thing about this dessert is you can make it a few days before serving which frees you up to concentrate on the main course. If not serving the day you make it, leave it upside down and cover the bottom with plastic wrap to avoid freezer burn.
Provided by Karens Krazy Kitchen
Categories Frozen Desserts
Time 4h
Yield 8 slices, 8 serving(s)
Number Of Ingredients 3
Steps:
- Freeze an 8" bowl for 30 minutes. When frozen, place the softened mango sorbet into it. Cover the bottom of a 6 1/2" bowl with plastic wrap and press it down firmly into the mango sorbet to make a deep well. Freeze the sorbet for 30 minutes. Take out of the freezer and remove the 6 1/2 inch bowl and the plastic.
- Spread an even layer of softened raspberry sorbet on top of the frozen mango sorbet. Line the bottom of a 4 1/2 inch bowl with plastic wrap and press down hard on top of the mango sorbet to form another well. Freeze for 30 minutes. Take out of the freezer and remove the 4 1/2 inch bowl and the plastic wrap.
- Spoon in enough softened strawberry ice cream to fill the space left by the removed 4 1/2 inch bowl. Smooth out the top of the ice cream. Freeze until hard (about 40 minutes).
- To unmold, dip the 8 " bowl up to the rim in warm water. Run a warmed flat knife around the edge to loosen and unmold, upside down, onto a flat platter. Re-freeze until ready to serve. Take out of the freezer about 10 minutes before serving. Serve sliced into wedges.
- Enjoy!
Nutrition Facts : Calories 63.4, Fat 2.8, SaturatedFat 1.7, Cholesterol 9.6, Sodium 19.8, Carbohydrate 9.1, Fiber 0.3, Protein 1.1
ICE CREAM BOMBE RECIPE BY TASTY
No need to choose between chocolate, vanilla, and strawberry - this ice cream bombe has them all! This classy dessert will be a showstopping finish to your next celebratory meal. Present intact to show off the gorgeous chocolate dome, then slice to reveal the layers inside.
Provided by Rie McClenny
Categories Desserts
Time 1h30m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Line a 9-inch diameter glass bowl with enough plastic wrap to hang over the edges by 6 inches (15 ¼ cm) all the way around. You may have to use more than one piece of plastic.
- Add the softened ice cream to a medium bowl. Mix with an electric hand mixer until smooth.
- Transfer the softened ice cream to the prepared glass bowl and smooth the top with a rubber spatula so the ice cream is about 1½ inches (4 cm) from the rim of the bowl. Reserve any leftover ice cream in the freezer. Gently press another piece of plastic wrap over the ice cream to prevent freezer burn and freeze for at least 8 hours, up to overnight.
- Make the vanilla cake: Arrange a rack in the center of the oven. Preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) round cake pan with parchment paper and grease with nonstick spray.
- In a liquid measuring cup or medium bowl, mix together the buttermilk, vegetable oil, and vanilla.
- In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the granulated sugar, brown sugar, and butter. Beat with an electric hand mixer on high speed until light and fluffy, about 4 minutes.
- Add the eggs, 1 at a time, and the egg yolks, beating between each addition. Continue beating until almost doubled in volume and very light and fluffy, about 5 minutes.
- With the mixer on low speed, gently beat in a third of the flour mixture. Before it's fully combined, add half of the buttermilk mixture. Repeat with another third of the flour, the remaining buttermilk mixture, and the remaining flour and mix until well-blended and no lumps remain. Pour the cake batter into the prepared pan.
- Bake for 45-50 minutes, rotating the pan halfway, until the cake is golden brown, pulling away from the sides of the pan, and the top springs back slightly when pressed. A cake tester or toothpick inserted in the center should come out clean.
- Remove the cake from the oven and let cool for 5-10 minutes. The cake should still be very warm, but cool enough to handle. Remove the cake from the pan and place pan-side down on a wire rack or cutting board. Slice the domed top off the cake and discard or save for another use.
- Remove the ice cream bowl from freezer and peel back the top layer of plastic wrap. Gently flip the cake upside down, placing the still-warm, cut side of the cake down on top of the ice cream. It should fit snugly inside the rim of the bowl. Gently press the cake down to ensure it makes full contact with the ice cream. Cover again with plastic wrap and return to the freezer for at least 6 hours, up to overnight.
- Remove the ice cream bowl from freezer. Fill a slightly larger bowl about ⅓ of the way with hot water. Carefully lower the ice cream bowl into the hot water, ensuring that the water line is well below the rim of the bowl so it doesn't spill over.
- Set a wire rack inside a baking sheet. Peel back the plastic wrap and carefully invert the ice cream bowl onto the center of the wire rack. Remove the bowl and plastic wrap.
- Using the hot water in the larger bowl, warm an offset spatula for a few seconds. Use the spatula to smooth out any creases in the ice cream left by the plastic wrap. The surface of the ice cream should be as smooth as possible. If there are any gaps between the ice cream and cake, fill in with the leftover ice cream. If the ice cream has started to melt at all, return to the freezer until completely frozen again, 1-2 hours.
- Make the chocolate glaze: Add the chocolate, butter, and corn syrup to a medium microwave-safe bowl. Microwave in 30-second intervals, whisking between, until completely melted. Whisk vigorously until glaze is smooth and glossy. Let cool to about 100°F (38°C), or just warm to the touch, before using.
- Pour the chocolate glaze directly over the top of the ice cream dome in one continuous pour, using a spatula to ensure the chocolate leaves the bowl quickly. Ensure the bombe is covered completely by swirling the chocolate in a 2-inch circle over the top center of the dome.
- Let the bombe sit at room temperature 5-10 minutes for the ice cream to soften slightly and the glaze to set, or place in the refrigerator for up to 30 minutes. If serving more than 30 minutes later, return to the freezer, then let the bombe thaw at room temperature for 15-20 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 1207 calories, Carbohydrate 113 grams, Fat 78 grams, Fiber 2 grams, Protein 18 grams, Sugar 89 grams
CANDY CANE ICE CREAM BOMBE
I forgot I had this recipe and I thought I'd post it before Christmas. It is easy and good for any time of year. Can be made up to 1 month ahead of time! The chocolate sauce is optional and I usually don't add it but if you really like chocolate it does add to the already lovely presentation.
Provided by Munchkin Mama
Categories Frozen Desserts
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Spray a 2-qt. mold with nonstick coating.
- Spread softened mint chip ice cream in the mold and smooth the surface evenly. Freeze for 30 minutes.
- Spread about *half* of the vanilla ice cream over the mint chip layer. Freeze again for 30 minutes.
- Meanwhile, stir together the remaining vanilla ice cream and the crushed candy canes in a chilled mixing bowl; When the previous layer has had time to freeze, spread evenly over the vanilla ice cream layer.
- Cover and freeze several hours or up to 1 month.
- For the chocolate sauce: combine chocolate pieces, light cream of half & half, and sugar in a small saucepan. Cook and stir over low heat until melted and smooth. Increase the heat to medium and continue to cook until just boiling.
- Remove from heat; stir in liqueur or peppermint extract. Serve immediately or store in the refrigerator.
- To serve: wrap a hot towel around the mold for several seconds. Place a serving plate upside down over the mold. Carefully invert and remove mold. Serve at once with warm or cooled chocolate sauce.
Nutrition Facts : Calories 280.3, Fat 16, SaturatedFat 9.8, Cholesterol 45.8, Sodium 74.3, Carbohydrate 32.6, Fiber 1.4, Sugar 28.9, Protein 3.9
CANDY CANE ICE CREAM
My friend and I made this after Christmas because we had extra candy canes left on the tree. We got creative and made our own ice cream with my ice cream maker.
Provided by Skippy BW
Categories Frozen Desserts
Time 20m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Crack both eggs into a bowl and whisk until light and fluffy.
- Slowly add sugar and whisk till blended.
- Add whipping cream and milk and whisk together.
- Add the vanilla extract and mix.
- Crush candy canes and add to mixture (they should make the ice cream light pink when you add them).
- Put mixture into ice cream maker and wait till done.
- If you want you can save extra candy canes and add them when the ice cream is ready so you have candy cane chunks or you can not add the candy canes in the mixture and just put it in before it's put in the freezer.
Nutrition Facts : Calories 2550.1, Fat 195, SaturatedFat 118.3, Cholesterol 1109.3, Sodium 441.2, Carbohydrate 176.4, Sugar 152.2, Protein 30.4
TRIPLE-LAYER ICE CREAM BOMBE
Whether you like your holiday desserts fa-la-la festive or ooh-la-la fancy, this one's for you! The creamy frozen concoction is so stunning, it's reserved strictly for Christmas and birthdays at our house. Sometimes we substitute raspberry sorbet and dark chocolate ice cream.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-14 servings.
Number Of Ingredients 11
Steps:
- Line a 4-qt. bowl with plastic wrap. Place in the freezer for 30 minutes. Quickly spread strawberry ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1 hour or until firm. Repeat with chocolate ice cream. Freeze for 2 hours or until firm. , Meanwhile, in a small saucepan, combine 1/2 cup whipping cream, sugar and egg yolks. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Refrigerate until chilled., Fold in the hazelnuts, chopped candy bar and currants. Beat remaining whipping cream until stiff peaks form; fold into custard. Spoon into ice cream shell, spreading to completely cover the top. Cover and freeze overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Cool. Remove bombe from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Working quickly, spread chocolate, a little at a time, over entire bombe. Freeze until chocolate is firm. Cut into wedges.
Nutrition Facts :
ICE CREAM BOMBE
Use up leftover fruitcake or Christmas pudding in this ice cream basin bombe with dark rum, raisins and caramel sauce
Provided by Sarah Cook
Categories Buffet, Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Brush a pudding basin with a little sunflower oil, then line with cling film. Spoon the ice cream into a food processor (or a bowl if you have a handheld blender). Crumble in the cake or pudding, add the mixed spice and 4 tbsp of the rum, and whizz together until nearly smooth. Stir in the raisins.
- Scrape the ice cream mixture into the basin and smooth the top. Cover with cling film and freeze overnight until solid.
- Take the pudding basin out of the freezer 15 mins before serving. Turn the pudding out onto a serving plate and peel off the cling film. Mix the caramel sauce and remaining 2 tbsp rum together and warm gently, if you like (it's still lovely cold). Serve with the Ice cream bombe.
Nutrition Facts : Calories 283 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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