HOW TO MAKE INDIVIDUAL ICE CREAM BOMBES
Number Of Ingredients 7
Steps:
- Place the sponge cake dessert cup in a small bowl or plate.
- Top with a scoop of ice cream
- Top with magic shell until desired coating is achieved.
- Drizzle a little bit of caramel over the magic shell
- Sprinkle with a tiny bit of fleur de sel. This is optional, but I love the juxtaposition of salty and sweet, and the fleur de sel pairs nicely with the black walnut.
- Top with whipped cream, cherries, walnuts, or anything else your heart desires. I find that a little dollop of whipped cream and a couple of fresh berries are a nice finishing touch.
Nutrition Facts : Calories 325 kcal, Fat 18 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 35 g, Sugar 0 g, Protein 5 mg
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
Steps:
- Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch bowl.
- Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl.
- Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.
- To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.
- Mango Sorbet:
- 3/4 cup sugar
- 5 large ripe mangoes, peeled and seeded
- 1/4 cup freshly squeezed orange juice
- 1/4 teaspoon kosher salt
- Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside.
- Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
- Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine.
- Yield: 1 1/2 quarts; 6 servings
ICE CREAM BOMBE
Use any flavors you wish in this layered ice cream mold.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Place a 7 1/2-cup capacity mold and one medium mixing bowl into freezer. Transfer all sorbets and ice cream from freezer to refrigerator until slightly soft, about 1 hour.
- Place black-currant sorbet into chilled mixing bowl. Stir to a spreadable consistency. Remove mold from freezer. Using a rubber spatula, coat the sides of mold with sorbet, making about a 1-inch-thick layer. Return mold and clean mixing bowl to freezer for 30 minutes.
- Place raspberry sorbet in chilled mixing bowl. Stir to a spreadable consistency. Remove mold from freezer. Pack raspberry sorbet over black currant, about 3/4-inch thick. Return mold and clean mixing bowl to freezer for 30 minutes.
- Place vanilla ice cream in chilled mixing bowl. Stir until spreadable. Remove mold from freezer. Fill remaining space with vanilla ice cream. Using a rubber spatula, smooth ice cream.
- To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the mold, and serve immediately, garnished with fresh berries.
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
LEMON-RASPBERRY ICE CREAM BOMBES
Categories Milk/Cream Egg Dessert Kid-Friendly Frozen Dessert Raspberry Lemon Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6
Number Of Ingredients 11
Steps:
- Whisk sugar, lemon juice, yolks, peel, and salt to blend in top of double boiler. Place over simmering water (do not allow bottom of pan to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F, about 6 minutes. Transfer mixture to medium bowl. Chill until cold, about 45 minutes.
- Beat cream in another medium bowl until cream holds peaks. Fold into lemon mixture in 3 additions. Cover and chill at least 6 hours and up to 1 day.
- Line six 3/4-cup custard cups with foil, leaving generous overhang. Slightly soften quart of ice cream in microwave at low setting in 10-second intervals. Measure 1/2 cup ice cream and place in 1 prepared custard cup. Using back of teaspoon and dipping spoon in glass of warm water as needed, press ice cream in even layer over bottom and up sides of cup, creating hollow in center. Place cup in freezer. Repeat with remaining 5 prepared cups. Return remaining ice cream in quart to freezer. Freeze ice cream in cups 1 hour.
- Spoon 2 tablespoons sorbet into hollow in center of each cup and pack firmly. Return cups to freezer for 1 hour.
- Divide lemon cream among cups, smoothing tops. Freeze 1 hour.
- Slightly resoften remaining ice cream in quart container in microwave at low setting in 10-second intervals. Spread 2 tablespoons ice cream over lemon cream in each cup, covering completely. Fold foil overhang over bombes to cover; freeze at least 3 hours and up to 2 days.
- Open foil on bombes; turn bombes out onto dishes. Peel off foil. Spoon fresh berries alongside. Garnish with mint sprigs, if desired, and lemon peel.
CHRISTMAS PUDDING ICE CREAM BOMBE
Wow dinner guests with this stunning gluten free ice cream bombe for dessert. It's a great way to use up leftover Christmas pudding - and it's surprisingly easy to make!
Provided by Katie Hiscock
Categories Dessert
Time 20m
Number Of Ingredients 12
Steps:
- Take the ice cream out of the freezer for 20 mins to soften. Put the mixed dried fruit in a small pan and stir through the brandy, clementine zest and juice and cinnamon, then heat until just steaming. Set aside to cool.
- Oil and line a medium pudding basin (approx 900ml) with two layers of baking parchment. Cut into the sides of the parchment, so it fits closely around the sides of the basin - you want it to be as smooth as possible as it will imprint into the bombe. Two layers of parchment will help you remove it once frozen.
- Mix the softened ice cream, infused fruit and any remaining liquid with the free from Christmas Pudding in a large bowl. Mix gently until the fruit and pudding are evenly distributed in the ice cream. Spoon into the basin, and smooth over the top. Cover and freeze for 6 hrs until solid. Will keep frozen for up to three months.
- About 20 mins before serving, heat the cream in a small pan until steaming. Put the chopped chocolate in a bowl, then pour the hot cream over it, stirring until the chocolate has melted and the mixture is smooth and glossy. Leave to cool slightly. Remove the bombe from the freezer 10 mins before serving.
- To serve, invert the bombe onto a serving plate and remove any parchment - dip the base of the basin into warm water to help remove it if needed. Pour the chocolate ganache over the top, easing it gently down the sides of the bombe a little before it sets. Top with the dried cranberries or glacé cherries, and the holly or bay leaves, if using. Spray everything with gold lustre, if you like, and serve whole at the table before cutting into portions.
Nutrition Facts : Calories 413 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
More about "how to make individual ice cream bombes food"
12 ICE CREAM BOMBE RECIPES THAT ARE SERIOUSLY THE BOMB …
From brit.co
Author Heather SageEstimated Reading Time 2 mins
THIS ICE CREAM RECIPE IS LITERALLY THE BOMBE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 2 mins
HOW TO MAKE AN ICE CREAM BOMBE - THE SPRUCE EATS
HOW TO MAKE AN ICE CREAM BOMBE | 3 INGREDIENTS
From lakesidetable.com
TIP OF THE DAY: MAKE MINI ICE CREAM BOMBES | THE …
From blog.thenibble.com
BOMBE DESSERT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE ICE CREAM BOMBES - KITCHEN HACKS - YOUTUBE
From youtube.com
HOW TO MAKE AN ICE CREAM BOMBE – SHEKNOWS
From sheknows.com
SPUMONI GELATO BOMBE - COOKING CLASSY
From cookingclassy.com
INDIVIDUAL BOMBES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO MAKE ICE CREAM AT HOME WITH 3 INGREDIENTS (NO CHURN)
From usatoday.com
MAKING INDIVIDUAL ICE CREAM BOMBES - YOUTUBE
From youtube.com
HOW TO MAKE ICE CREAM BOMBE VIDEO - GOOD HOUSEKEEPING
From goodhousekeeping.com
RECIPES FOR OLD-FASHIONED ICE CREAM BOMBES, PLUS TIPS & TRICKS
From clickamericana.com
FROZEN ICE-CREAM BOMBE! | EASY RECIPE FOR AN IMPRESSIVE DESSERT ...
From instructables.com
INDIVIDUAL MANGO ICE CREAM BOMBES | RECIPES.COM.AU
From recipes.com.au
MINI ICE CREAM TARTUFO, OR ICE CREAM BOMBES | CAREN IN THE KITCHEN
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love