Bombe Richelieu

300
Bombe Richelieu

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CUSTARD ICE CREAM BASE:

  • 2

    cups whipping cream

  • ¾

    cup milk

  • ½

    cup sugar

  • 3

    egg yolks lightly beaten

  • RUM ICE CREAM:

  • 1

    teaspoon rum extract

  • Custard Ice Cream Base

  • COFFEE BOMBE MIXTURE:

  • ½

    cup water

  • 1

    cup sugar

  • 8

    egg yolks lightly beaten

  • ½

    cup strong espresso

  • 1⅓

    cups whipping cream

  • ASSEMBLY:

  • ½

    cup chocolate sprinkles

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 Rum Ice Cream: Mix rum extract into hot Custard Ice Cream Base in bowl. Place in freezer to chill, 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 Coffee Bombe Mixture: Combine water and 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 espresso 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 egg yolks-espresso mixture. Fill interior of ice cream mold with mixture, cover with plastic wrap and set in freezer until solid, 2 to 3 hours. Remove plastic wrap and dip mold 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 cover with chocolate sprinkles. Return to freezer for 1/2 hour or more to firm up. This recipe yields 12 servings. Each serving: 428 calories; 41 mg sodium; 342 mg cholesterol; 32 grams fat; 28 grams carbohydrates; 4 grams protein; 0 fiber.


Nutrition

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