Bombe Chartreuse

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
The Peat Inn, Peat Inn,

Chef/proprietor David Wilson


  • 12 egg yolks
  • 8 oz. (225 g.) granulated sugar
  • 8 fl.oz. (225 ml.) cold water
  • 15 fl.oz. (425 ml.) double cream
  • 2 fl.oz. (50 ml.) Green Chartreuse
  • little green food colouring
  • strawberries or raspberries, puréed for a sauce


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 Chartreuse and food colouring. Place into the ice cream machine or deep freeze until ready. If using the deep freeze, bring out from time to time and stir.

For serving, put the mixture into a bombe mould or individual moulds (a tea cup will do). Place in freezer, covered in cling film, until required. To serve, reverse out onto the plate and surround with strawberry or raspberry purée. Garnish the top of the bombe with a fresh mint leaf.