Bombe Africaine

Bombe Africaine
Bombe Africaine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • CUSTARD ICE CREAM BASE:

  • 2

    cups whipping cream

  • 3/4

    cup milk

  • 1/2

    cup sugar

  • 3

    egg yolks lightly beaten

  • CHOCOLATE ICE CREAM:

  • 2

    ounces semisweet chocolate

  • 1

    ounce unsweetened chocolate

  • Custard Ice Cream Base

  • APRICOT BOMBE FILLING:

  • 4

    apricots

  • 1

    cup sugar plus

  • 1

    tablespoon sugar

  • 1

    teaspoon lemon juice

  • 1/2

    cup water

  • 8

    egg yolks lightly beaten

  • 1 1/3

    cups whipping cream

Directions

For the Custard Ice Cream Base: Heat cream, milk and sugar in heavy saucepan over medium heat 3 to 5 minutes, stirring occasionally. When hot, slowly whisk 1 cup cream mixture into egg yolks, then return cream-egg yolks mixture to saucepan and whisk until smooth. Cook over low heat, stirring, until mixture thickens slightly and coats back of a spoon, about 6 to 8 minutes. Strain into bowl. (Makes about 1 quart) For the Chocolate Ice Cream: Melt semisweet and unsweetened chocolate in top of double boiler set over, but not touching, simmering water. Add 1 cup hot Custard Ice Cream Base. Stir well, then whisk into remaining Custard Ice Cream Base. Strain into medium bowl and place in freezer until well chilled, stirring occasionally, about 1 hour. When ice cream mixture is cool, place in ice cream maker and freeze according to manufacturer's instructions. Immediately line 2-quart mold or bowl with 3/4 to 1 inch of ice cream, using spatula or spoon dipped in warm water if necessary, and place mold in freezer 2 to 24 hours. For the Apricot Bombe Filling: Place apricots, 1 tablespoon sugar and lemon juice in bowl of food processor or blender and puree until smooth, about 2 minutes. Strain and set aside. Combine water and 1 cup sugar in small, heavy saucepan and boil over medium-high heat until clear, 5 minutes. Remove from heat and let cool. Stir egg yolks and apricot puree into syrup. Return to medium heat and whisk until thickened, 2 to 3 minutes, then remove from heat and beat until cool. Whip cream until it forms stiff peaks, then fold into apricot-egg yolk mixture. Fill interior of ice cream-lined mold with mixture, cover with plastic wrap and set in freezer until solid, 2 to 3 hours. Remove plastic wrap and dip bowl in hot water until bombe is loosened. Place serving plate upside down on top of mold; holding mold and plate together, invert so that bombe drops onto plate. Smooth surface with spatula and return to freezer for 1/2 hour or more to firm up. This recipe yields 12 servings. Each serving: 438 calories; 41 mg sodium; 342 mg cholesterol; 33 grams fat; 33 grams carbohydrates; 5 grams protein; 0.18 gram fiber.

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