Ice Cream Bombe

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


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 eve