Ice Cream Bombe

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Method

Traditional bombes are made with contrasting layers of ice cream and sorbet. A thick fruit purée in the centre can replace some of the sorbet to make a pretty variation. Ice cream should always be used on the outer layer as it freezes the firmest.

Metal moulds with lids are best as they both freeze and unmould quickly. Most bombe moulds are dome-shaped but they can also be square or even rectangular. Freezerproof jelly moulds and pudding basins can be used also.

To serve 4—6, you will need a 1 litre ( pint) mould, ½ quantity strawberry sorbet, and 200 ml (7 fl oz) blackcurrants stewed to a thick jam-like consistency.

To make the bombe ice cream mixture use 200 g (7 oz) caster sugar, 125 ml (4 fl oz) water, 4 egg yolks, finely grated rind and juice of 2 small oranges, 300 ml (½ pint) double cream and 1 teaspoon vanilla essence. Dissolve the sugar in the water over a low heat, then increase the heat and boil rapidly for 1 minute. Remove from heat. Beat the egg yolks, then, still beating, pour on the hot but not boiling syrup. Add the orange rind and juice. Continue beating the mixture until cool. Chill. Lightly whip the cream and fold it into the mixture. Fold in the vanilla essence and any other flavouring such as liqueur. Freeze until solid, beating 2 or 3 times at hourly intervals.

  1. Put the bombe mould in the freezer to chill for 2 hours. Soften the frozen bombe mixture for the outer layer until it spreads easily. Take care when you remove the chilled mould because it can ‘burn’ yourfingers.

  2. Using the back of a spoon line the mould with an even layer of bombe mixture 2.5 cm (1 in) thick. Cover the mould and return to the freezerfor 2—3 hours until the bombe mixture is firm again.

  3. Remove the mould from the freezer and quickly fill the centre with the strawberry sorbet, leaving a hollow in the centre. Freeze for 1 hour until firm. Fill the hollow with the thick blackcurrant puree, then cover and freeze for 8 hours.

  4. To unmould, dip the bombe mould quickly in a bowl of hot water, then remove the top and invert on to a chilled serving plate, holding firmly with both hands. Soften the bombe for about 30 minutes in the refrigerator before serving.