Bombe Chartreuse

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 12 egg yolks
  • 8 oz. (225 g.) granulated sugar


Bring the water and sugar to the boil and cook for 5 minutes.

Beat the egg yolks until pale and fluffy. Add the syrup to the egg yolks. Transfer to a double boiler or into a heavy based pan inside a larger pan with a little water in. Heat until the mixture is thick enough to coat the back of a spoon, stirring all the time. Allow to cool.

When cool add the cream, the Green Chartr