Coffee Praline Checkerboard Bombe Recipes

Steps:

• Coat two 9-by-5-inch straight-sided loaf pans with cooking spray. Line with parchment paper by cutting two strips for each, one the width and the other the length of the pan, and overlapping them inside the pans (make them long enough to generously hang over edges of pans).
• Beat coffee ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes; work in batches if necessary. Spread ice cream into one of the prepared pans to about 2 inches thick; smooth top with a small offset spatula. Transfer pan to freezer; let ice cream solidify, about 2 hours. Repeat process with praline ice cream, filling remaining pan. Freeze ice cream until it hardens, about 2 hours.
• When ice cream has hardened, remove pans from freezer. To unmold, dip pans into very hot water for a few seconds; invert onto a cutting board. Remove parchment. Working quickly, cut each block lengthwise into two long equal-size square logs. Using a long spatula, transfer the pieces to a piece of plastic wrap. Stack them on top of each other, alternating colors, to form the checkerboard. Wrap quickly in plastic; return to freezer to chill. When checkerboard is hardened, about 2 hours, remove from freezer; unwrap onto a clean cutting board sprinkled with sliced almonds, if using, to keep ice cream from slipping. Slice crosswise into 12 pieces, and transfer to a serving tray or plates.

Steps:

• Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
• Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
• To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
• Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
• To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.

Steps:

• Take a large food bag, cut down one side and along the base, then open out. Use to line a 1-litre pudding basin. Tip the contents of the jar of conserve into a large bowl, then stir to break it down. Using a large sharp knife, shave 50g of the chocolate into shards, then reserve. Measure 450ml of the cream into a bowl, then whip until it just holds its shape. Fold the cream into the ginger conserve using a large spoon until the cream is evenly flecked with ginger, then gently fold in the shaved chocolate.
• Spoon the cream mixture into the lined bowl and smooth the top. Freeze for at least 4 hrs, or overnight is better, until the ice cream is firm. Line a wooden board with foil, then lightly oil the foil. Tip the sugar into a heavy based pan, then gently heat, without stirring, until the sugar is melted and a golden caramel. You can swirl the pan gently to help it melt evenly if necessary. Remove from the heat, then stir in the almonds. Tip onto the foil, spread out with the back of an oiled metal spoon, then leave to set.
• Pour the reserved cream into a small pan. Break up the remaining chocolate, then add to the pan, stirring over a low heat until the chocolate has dissolved. Set aside to cool and thicken.
• When the almond caramel has set, break it up into small pieces using a rolling pin. You are aiming for a mix of larger and smaller pieces.
• When the chocolate sauce has cooled and is thick enough for spreading, turn the ice-cream bombe out onto a serving plate, remove the bowl, then peel off the plastic. Spread the chocolate over the top and sides of the bombe as evenly as possible. Add more as the first layer starts to set until you have used it all up. Scatter over the almond caramel, then return to the freezer until firm. To store the bombe, wrap in freezer film until ready to serve.
• To serve, transfer the bombe to the fridge 45 mins before serving. Dust with a little icing sugar and cut into thick wedges.