Categories: frozen dessert

Ingredients

• Filling:
• 2 cups sugar
• 1 cup water
• 1/4 tsp. cream of tartar
• 8 egg yolks
• Choice of one : 2 Tsp. almond extract, 1 Tbsp. vanilla extract, 2 Tbsp. liqueur, or 1 cup pureed fruit
• 2 cups chilled whipping cream
• Bombe mold:
• lime Ice (homemade or commercial fruit ice
• Garnish: Sweetened whipped Cream

Directions

1. Set a bowl, rotary beaters, and 2-quart mold or 2 1-t. molds into freezer to chill.
2. For filling: Mix sugar, water, and cream of tartar in a saucepan with a tight-fitting cover.

3. Stir over low heat until sugar is dissolved. Increase heat to medium and bring mixture to boiling. Cover saucepan and boil mixture 5 minutes. Uncover and continue cooking 40 232 degrees on a candy thermometer. Remove from heat.

4. Beat egg yolks until very thick and lemon colored. Beating constantly, gradually pour syrup in a very fine stream into beaten egg yolks.
5. Cook mixture in top of double boiler over simmering water, stirring constantly, 8 to 10 minutes. Cool over ice water, beating constantly, until mixture is cold.
6. Blend any one of the following, the almond extract, vanilla extract, liqueur, or pureed fruit.
7. Using the chilled bowl and beaters, beat whipping cream, one cup at a time, until of medium consistency (soft peaks form).
8. Fold whipped cream into egg yolk mixture. Turn into shallow freeze-safe container; freeze until firm (2 to 3 hours). Stir 2 or 3 times, to break up ice crystals.

9. To prepare Bombe mold: Working rapidly, line mold with a layer of the lime ice 3/4 to 1 inch thick

10. Pack Bombe filling inside the lime ice. Fill the mold level with the top. Any leftover filling may be put into individual molds or cups and frozen.
11. Cover mold with waxed paper. Seal with aluminum foil or plastic wrap tied tightly over top of mold. Freeze in freezer 3 to 4 hours.
12. (the original method called for covering the mold in crushed ice and rock salt to freeze, but I think the freezer section of your refrigerator will work just fine, and be less messy.)
13. When frozen solid, remove covering, and unmold by loosening the top edge of mold with a knife. Wet a clean towel in hot water and wring it almost dry. Invert mold onto chilled serving plate. Wrap hot towel around mold for a few seconds only. Repeat if necessary.
14. Garnish with sweetened whipping cream, if desired. Serve immediately.

Email to a friend | Print this recipe | Back