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Vanilla Chocolate Bombe Recipe
|For vanilla ice cream|
|Vanilla ice cream||1 Pint|
|Single cream||1 Pint (600 Milliliter)|
|Double cream||1⁄2 Pint (300 Milliliter)|
|Dark chocolate||6 Ounce (185 Gram)|
|Strong black coffee||3 Tablespoon|
|Eggs||4 , separated|
|Butter||1⁄2 Ounce, softened|
|Caster sugar||3 Tablespoon|
|Double cream||1⁄4 Pint, whipped (150 Milliliter)|
Calories 928 Calories from Fat 661
% Daily Value*
Total Fat 74 g113.6%
Saturated Fat 24.5 g122.3%
Trans Fat 0 g
Cholesterol 483.1 mg
Sodium 159.3 mg6.6%
Total Carbohydrates 51 g17%
Dietary Fiber 2.9 g11.5%
Sugars 39.2 g
Protein 15 g29.3%
Vitamin A 27.7% Vitamin C 1.9%
Calcium 24.4% Iron 19.6%
*Based on a 2000 Calorie diet
1 For the ice cream in a bowl, place the sugar and egg yolks and whisk until thick and creamy.
2 In a heavy based saucepan, put single cream and the vanilla pod and simmer for 3 minutes.
3 Cool slightly, then remove the vanilla pod.
4 Gradually add half of the warm cream mixture to the egg mixture, beating well.
5 Add the egg mixture to the remaining cream.
6 Stir over a low heat until the mixture thickens and coats the back of a spoon.
7 Do not boil.
8 Set aside to cool.
9 Stir in the double cream and pour into a freezer-proof bowl lined with cling film.
10 Freeze until almost set.
11 Remove from the freezer, break up with a fork and put into a food processor.
12 Process until thick and creamy.
13 Pour into a 3 pt (1.8 ltr) bowl lined with cling film.
14 Cover a 1 pt (600 ml) bowl with cling film and press down into the mixture, forcing the ice cream up around the sides.
15 Freeze until firm.
16 For the chocolate mousse,in a bowl break the chocolate into small pieces and place it and the coffee.
17 Melt over a saucepan of simmering water, stirring until smooth.
18 Remove from the heat, beat in egg yolks one at a time.
19 Continue beating, add butter and brandy, allow the mixture to cool.
20 Beat the egg whites until soft peaks form, then beat in the sugar.
21 Fold egg whites and cream into the chocolate mixture.
22 Remove smaller mould from the ice cream.
23 Spoon the mousse into the centre of the ice cream and return to the freezer to set.
24 Serve chilled