ICE CREAM BOMBE
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), cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch bowl.
- Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl.
- 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.
- Mango Sorbet:
- 3/4 cup sugar
- 5 large ripe mangoes, peeled and seeded
- 1/4 cup freshly squeezed orange juice
- 1/4 teaspoon kosher salt
- Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside.
- Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
- Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine.
- Yield: 1 1/2 quarts; 6 servings
FRESH FRUIT ICE CREAM IN A BAGGIE
Homemade ice cream without the ice cream freezer. Great for dorm rooms! Delicious way to use your fresh seasonal fruit.
Provided by Melissa
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag.
- Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes.
- Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 38.9 g, Cholesterol 89.5 mg, Fat 27.9 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 17.3 g, Sodium 22872.6 mg, Sugar 27.8 g
NOUGAT
I found this on http://www.cooksrecipes.com/. I think it would be fun to make for Christmas presents so I'm "keeping it safe" here.
Provided by Vye367
Categories Candy
Time P2DT30m
Yield 1 1/2 pounds
Number Of Ingredients 9
Steps:
- Line a 8 x 8 x 2-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
- Mix first 4 ingredients in heavy saucepan.
- Stir over medium heat until sugar is dissolved.
- Then cook without stirring, to 250 degrees F, or until a small amount of the mixture dropped in cold water forms a hard ball.
- In a large mixing bowl, beat egg whites until stiff.
- Gradually pour in 1/4 of the syrup mixture while continuing to beat with electric mixer, until mixture holds its shape. Set aside.
- Cook remaining syrup to 300 degrees F, or until a small amount of mixture separates into hard and brittle threads when dropped in cold water.
- Gradually pour remaining syrup mixture into first mixture while continuing to beat with electric mixer.
- Add extract (and food coloring if desired).
- Beat in butter and continue beating until very thick and satiny.
- Stir in almonds.
- Press into prepared pan, smoothing top, then let stand at room temperature until firm.
- Turn out of pan, peel off waxed paper and cut in 1 1/2 x 1-inch pieces.
- Wrap each piece individually in waxed paper or plastic wrap. For best flavor, store several days in a cool place before serving.
Nutrition Facts : Calories 2295.2, Fat 31.4, SaturatedFat 19.4, Cholesterol 81.3, Sodium 890.9, Carbohydrate 529, Sugar 358.2, Protein 5.1
TRIPLE-LAYER ICE CREAM BOMBE
Whether you like your holiday desserts fa-la-la festive or ooh-la-la fancy, this one's for you! The creamy frozen concoction is so stunning, it's reserved strictly for Christmas and birthdays at our house. Sometimes we substitute raspberry sorbet and dark chocolate ice cream.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-14 servings.
Number Of Ingredients 11
Steps:
- Line a 4-qt. bowl with plastic wrap. Place in the freezer for 30 minutes. Quickly spread strawberry ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1 hour or until firm. Repeat with chocolate ice cream. Freeze for 2 hours or until firm. , Meanwhile, in a small saucepan, combine 1/2 cup whipping cream, sugar and egg yolks. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Refrigerate until chilled., Fold in the hazelnuts, chopped candy bar and currants. Beat remaining whipping cream until stiff peaks form; fold into custard. Spoon into ice cream shell, spreading to completely cover the top. Cover and freeze overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Cool. Remove bombe from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Working quickly, spread chocolate, a little at a time, over entire bombe. Freeze until chocolate is firm. Cut into wedges.
Nutrition Facts :
NOUGAT ICED BOMBES
These little beauties do take a bit of time and effort to make. But it's worth it. They taste and look amazing
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Tip the nuts into a wide pan and heat gently until lightly toasted. Cool, then chop fairly finely. Measure the honey, sugar and 3 tbsp water into a pan, heat gently to dissolve the sugar, then increase the heat and boil hard for 1 min until slightly syrupy. Whisk the egg whites in a large bowl until they are stiff, then, whisking all the time, add the honey syrup in a steady stream. When all the syrup has been added, continue whisking for a further 4 mins until the meringue is thick and glossy.
- Whip the 284ml pot of cream until it just holds its shape, then fold into the meringue with the nuts, vanilla and peel. Pour the mixture into 8 individual pudding basins or teacups and freeze until firm.
- Tip the remaining 142ml pot of cream into a small pan and bring to the boil. Break up the chocolate, remove the cream from the heat and stir in the chocolate until you have a smooth, glossy sauce. You can now either turn out the bombes and serve with a little of the warm sauce poured on top, or turn out the bombes onto a tray, pour over the sauce, then return to the freezer until firm.
Nutrition Facts : Calories 514 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.13 milligram of sodium
NOUGAT WITH ALMONDS & HAZELNUTS
This candy is really simple to make and is very tasty...great for any occasion, especially if you're rather strapped for time! Look for hazelnut nougat in the baking aisle or in specialty cooking shops. It's the same stuff that's on the inside of Three Musketeers bars, so if you're desperate, you can peel off the chocolate coating and use that (yes, I have done this!).
Provided by velorutionista
Categories Candy
Time 20m
Yield 1 pound, 16 serving(s)
Number Of Ingredients 7
Steps:
- Melt nougat and chocolate together in double boiler. (If you don't have a double boiler, bring about 1 cup water to boil in medium saucepan and then stick a bowl over the boiling water--works just as well!).
- When mixture is completely melted together, stir in nuts, fruit, and zest.
- Line a bread loaf pan with waxed paper and pour mixture into it.
- Let harden for a few hours in the fridge before removing from loaf pan.
- Cut into slices before serving.
Nutrition Facts : Calories 202.5, Fat 18.7, SaturatedFat 3.5, Sodium 2.2, Carbohydrate 9.2, Fiber 3.7, Sugar 3.3, Protein 5
CHRISTMAS PUDDING ICE CREAM BOMBE
Wow dinner guests with this stunning gluten free ice cream bombe for dessert. It's a great way to use up leftover Christmas pudding - and it's surprisingly easy to make!
Provided by Katie Hiscock
Categories Dessert
Time 20m
Number Of Ingredients 12
Steps:
- Take the ice cream out of the freezer for 20 mins to soften. Put the mixed dried fruit in a small pan and stir through the brandy, clementine zest and juice and cinnamon, then heat until just steaming. Set aside to cool.
- Oil and line a medium pudding basin (approx 900ml) with two layers of baking parchment. Cut into the sides of the parchment, so it fits closely around the sides of the basin - you want it to be as smooth as possible as it will imprint into the bombe. Two layers of parchment will help you remove it once frozen.
- Mix the softened ice cream, infused fruit and any remaining liquid with the free from Christmas Pudding in a large bowl. Mix gently until the fruit and pudding are evenly distributed in the ice cream. Spoon into the basin, and smooth over the top. Cover and freeze for 6 hrs until solid. Will keep frozen for up to three months.
- About 20 mins before serving, heat the cream in a small pan until steaming. Put the chopped chocolate in a bowl, then pour the hot cream over it, stirring until the chocolate has melted and the mixture is smooth and glossy. Leave to cool slightly. Remove the bombe from the freezer 10 mins before serving.
- To serve, invert the bombe onto a serving plate and remove any parchment - dip the base of the basin into warm water to help remove it if needed. Pour the chocolate ganache over the top, easing it gently down the sides of the bombe a little before it sets. Top with the dried cranberries or glacé cherries, and the holly or bay leaves, if using. Spray everything with gold lustre, if you like, and serve whole at the table before cutting into portions.
Nutrition Facts : Calories 413 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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