ICE CREAM BOMBE
This is an Ina Garten recipe with some modifications. It is beautiful and delicious. Use what ever sorbet and ice cream combo that you like but be sure to keep the last (center) filling to some sort of ice cream. The best thing about this dessert is you can make it a few days before serving which frees you up to concentrate on the main course. If not serving the day you make it, leave it upside down and cover the bottom with plastic wrap to avoid freezer burn.
Provided by Karens Krazy Kitchen
Categories Frozen Desserts
Time 4h
Yield 8 slices, 8 serving(s)
Number Of Ingredients 3
Steps:
- Freeze an 8" bowl for 30 minutes. When frozen, place the softened mango sorbet into it. Cover the bottom of a 6 1/2" bowl with plastic wrap and press it down firmly into the mango sorbet to make a deep well. Freeze the sorbet for 30 minutes. Take out of the freezer and remove the 6 1/2 inch bowl and the plastic.
- Spread an even layer of softened raspberry sorbet on top of the frozen mango sorbet. Line the bottom of a 4 1/2 inch bowl with plastic wrap and press down hard on top of the mango sorbet to form another well. Freeze for 30 minutes. Take out of the freezer and remove the 4 1/2 inch bowl and the plastic wrap.
- Spoon in enough softened strawberry ice cream to fill the space left by the removed 4 1/2 inch bowl. Smooth out the top of the ice cream. Freeze until hard (about 40 minutes).
- To unmold, dip the 8 " bowl up to the rim in warm water. Run a warmed flat knife around the edge to loosen and unmold, upside down, onto a flat platter. Re-freeze until ready to serve. Take out of the freezer about 10 minutes before serving. Serve sliced into wedges.
- Enjoy!
Nutrition Facts : Calories 63.4, Fat 2.8, SaturatedFat 1.7, Cholesterol 9.6, Sodium 19.8, Carbohydrate 9.1, Fiber 0.3, Protein 1.1
CHRISTMAS PUDDING ICE-CREAM BOMB
Provided by Food Network
Categories dessert
Time 4h40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the milk and half of the sugar in a medium saucepan and bring to just below the boiling point. Combine the egg yolks and remaining sugar in a bowl and beat until pale and ribbons form. Bring the milk back to the boil and pour in a thin stream onto egg yolks and sugar whisking steadily.
- Pour the mixture into a double boiler and stir until it thickens and coats the back of a spoon. Plunge the base of the pan into cold water. Transfer the custard to a jug and cover, chill and pour in the chilled cream.
- Stir in the brandy and churn in the ice-cream maker until it is the consistency of whipped cream. Crumble in the pudding and churn for a further five seconds. Scrape into a box and freeze for 1 to 2 hours. Chill the bomb mold. Remove mold from freezer and line each half with pudding mixture. Top each half with a brandy-butter-sugar mixture. Put halves together and close bomb. Allow to freeze hard. Turn out, pour some brandy over and ignite.
EASY ICE CREAM BOMBE
Impress your family with this easy dessert recipe that's perfect to celebrate a special occasion. The combination of ingredients is superb!
Provided by My Food and Family
Categories Recipes
Time 8h30m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Spread ice cream onto bottom and up side of plastic wrap-lined 1-1/2- to 2-qt. bowl. Sprinkle evenly with 1-1/2 cups of the chopped cookies; press cookies into ice cream to secure. Cover; freeze 30 min.
- Spoon sorbet into center of ice cream mixture. Cover; freeze at least 4 hours or until firm.
- Unmold onto serving plate. Cover with the whipped topping; sprinkle with remaining cookie pieces. Let stand at room temperature about 10 min. before serving for easier slicing.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 23 g, Protein 2 g
ICE CREAM BOMBE
Provided by Ina Garten
Categories Cake Dairy Fruit Dessert Freeze/Chill No-Cook Kid-Friendly Frozen Dessert Raspberry Strawberry Mango Summer Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 3
Steps:
- Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), press it into the sorbet to make the layer even. Remove the smaller bowl and freeze for 30 minutes.
- Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl helps with this) and freeze for another 30 minutes. Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.
- To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.
BANANA SPLIT ICE CREAM BOMBE
Make and share this Banana Split Ice Cream Bombe recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 8h5m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- For the topping:.
- 1 container chocolate magic shell.
- 1/4 cup shelled pistachios, chopped for garnish.
- For the bombe:.
- Spread vanilla ice cream in an even layer on bottom and up sides of a 2 1/2-quart heatproof bowl with a 9 1/2 inch diameter rim. Ice cream should form a concave layer that comes up to the rim of the bowl. Freeze until set, about 1 hour ( may need to keep pushing ice cream up sides if ice cream falls as it is trying to re-freeze).
- Meanwhile, place chocolate and banana in a heat proof bowl. Heat cream in a saucepan until bubbles begin to form around edges. Pour over chocolate and banana, and let stand for 1 minute. Whisk until combined. Refrigerate, stirring occasionally, until thickened and spreadable, about 1 hour.
- Spread chocolate-banana mixture in a thin even layer over entire surface of vanilla ice cream layer. Freeze until firm, about 30 minutes.
- Spread pistachio ice cream in a flat, smooth layer over chocolate-banana mixture, but no up sides. Freeze until firm, about 30 minutes.
- Spread chocolate ice cream in a flat, smooth layer over pistachio ice cream. Freeze until firm, about 30 minutes.
- Slice banana bread lengthwise into 1-inch slices. Cut pieces to cover top of ice cream bombe (square and triangle shapes work best).
- Cover with plastic wrap and freeze overnight or up to 3 days.
- To unmold the bombe, dip bowl in a larger bowl with very hot water or use a small kitchen torch to warm outside of bowl. Continue dipping or torching bowl until bombe releases when inverted onto a serving platter. Remove bowl, wipe drips off platter, and freeze until firm, about 1 hour.
- Squeeze magic shell on top, slowly, to create a solid center with long drips down the sides.
- Sprinkle pistachios on top, and freeze until chocolate is set, about 5 minutes.
- Run a large knife under hot water, and dry well. use it to slice the bombe into wedges, as you would a cake, wiping knife between cuts.
Nutrition Facts : Calories 475.1, Fat 32.6, SaturatedFat 19.4, Cholesterol 60.6, Sodium 106.4, Carbohydrate 46, Fiber 5.9, Sugar 33.6, Protein 8.1
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