Bombe Glacée

Preparation info

  • Difficulty

    Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Line a mould with sherbet or water ice; fill with ice cream or thin Charlotte Russe mixture; cover, pack in salt and ice, and let stand two hours. The mould may he lined with ice cream. Pomegranate Ice and Vanilla or Macaroon Ice Cream make a good combination.