1 quantity Vanilla Ice Cream (see method)
for the filling
125 ml (4 fl oz) double cream (heavy cream)
3 tbls (25 g) icing sugar (confectioners sugar), sifted
2 egg whites
1 tsp (5 ml) kummel or liqueur of own choice
3 tbls (25 g) icing sugar (confectioners sugar), sifted
2 egg whites
1 tsp (5 ml) kummel or liqueur of own choice
method
1. Turn the freezing compartment or freezer to the coldest setting about 1 hour before making the bombe.
2. Chill 2 bowls; a 1.4 litre (2 1/2 pint) pudding basin or bombe mould, and a smaller 600 ml (1 pint) bowl.
3. Make the vanilla ice cream and freeze until half frozen (when crystals appear around the edge of the mixture).
4. Beat the mixture until smooth, scraping off any crystals.
5. Spoon a layer of the vanilla ice cream into the chilled mould. Centre the smaller bowl inside the mould, with its rim on a level with the top of the mould.
6. Fill the space between the outer mould and the inner bowl with vanilla ice cream. Cover the mould and freeze until firm. Reserve any remaining ice cream in the freezer.
7. Meanwhile prepare the filling. In a bowl, whip the cream with half the sugar. Put the egg whites in a second, grease-free bowl and whisk until stiff. Fold in the remaining sugar.
8. Carefully mix the cream and egg whites and add the kummel. Chill lightly.
9. When the vanilla ice cream is firm, remove the bowl from the centre of the mould (filling it with warm water if necessary to dislodge it).
10. Fill the centre of the ice cream mould with the kummel mixture, covering it with any remaining ice cream.
11. Put on the lid on the bombe mould or cover the basin with foil. Freeze for at least 4 hours. Return the freezer to the normal setting.
12. To turn out, dip the mould or basin in cold water, and invert on to a chilled serving dish.
13. Transfer to the refrigerator 15 minutes before serving, to allow the ice cream to soften and "ripen".
500 ml milk
1/2 cup (8 tbsp) 100 g caster sugar
125 ml double cream
1 tsp vanilla essence
1. Blend the custard powder with a little of the milk.
2. Heat the remaining milk to boiling point and pour on to the blended mixture.
3. Return to the pan and simmer, stirring all the time, until the mixture thickens.
4. Add the sugar, cover, leave to go cold
5. When cold. Whip the cream until semi stiff.
6. Add the cold custard and vanilla essence.
7. Turn into a suitable container
8. Chill until thoroughly cold, cover closely and half freeze
9. Beat the mixture well. Re-freeze until firm.
2. Chill 2 bowls; a 1.4 litre (2 1/2 pint) pudding basin or bombe mould, and a smaller 600 ml (1 pint) bowl.
3. Make the vanilla ice cream and freeze until half frozen (when crystals appear around the edge of the mixture).
4. Beat the mixture until smooth, scraping off any crystals.
5. Spoon a layer of the vanilla ice cream into the chilled mould. Centre the smaller bowl inside the mould, with its rim on a level with the top of the mould.
6. Fill the space between the outer mould and the inner bowl with vanilla ice cream. Cover the mould and freeze until firm. Reserve any remaining ice cream in the freezer.
7. Meanwhile prepare the filling. In a bowl, whip the cream with half the sugar. Put the egg whites in a second, grease-free bowl and whisk until stiff. Fold in the remaining sugar.
8. Carefully mix the cream and egg whites and add the kummel. Chill lightly.
9. When the vanilla ice cream is firm, remove the bowl from the centre of the mould (filling it with warm water if necessary to dislodge it).
10. Fill the centre of the ice cream mould with the kummel mixture, covering it with any remaining ice cream.
11. Put on the lid on the bombe mould or cover the basin with foil. Freeze for at least 4 hours. Return the freezer to the normal setting.
12. To turn out, dip the mould or basin in cold water, and invert on to a chilled serving dish.
13. Transfer to the refrigerator 15 minutes before serving, to allow the ice cream to soften and "ripen".
for the ice cream
2 tbsp custard powder500 ml milk
1/2 cup (8 tbsp) 100 g caster sugar
125 ml double cream
1 tsp vanilla essence
1. Blend the custard powder with a little of the milk.
2. Heat the remaining milk to boiling point and pour on to the blended mixture.
3. Return to the pan and simmer, stirring all the time, until the mixture thickens.
4. Add the sugar, cover, leave to go cold
5. When cold. Whip the cream until semi stiff.
6. Add the cold custard and vanilla essence.
7. Turn into a suitable container
8. Chill until thoroughly cold, cover closely and half freeze
9. Beat the mixture well. Re-freeze until firm.
serving amount
serves 6 - 8
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