Triple-Layer Ice Cream Bombe

Name: Triple-Layer Ice Cream Bombe
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 14
Cuisine: Global
Ingredients: 2 pints chocolate ice cream, softened; 72 grams dried currants; 72 grams dried currants; 4 egg yolks; 120 grams chopped hazelnuts, toasted; 476 milliliters heavy whipping cream, divided; 1 Toblerone candy bar with almonds (3.52 ounces) , chopped; 300 milliliters semisweet chocolate chips; 1 Tbsp shortening; 2 pints strawberry ice cream, softened; 100 grams sugar; 2 teaspoons vanilla extract

Triple-Layer Ice Cream Bombe

Triple-Layer Ice Cream Bombe requires approximately 50 minutes from start to finish. This recipe serves 14. One portion of this dish contains approximately 9g of protein, 42g of fat, and a total of 656 calories. If you have chocolate ice cream, semisweet chocolate chips, hazelnuts, and a few other ingredients on hand, you can make it. It will be a hit at your Summer event. It works well as a dessert. It is a good option if you're following a gluten free diet. Ice Cream Bombe, Ice cream bombe, and Easy Ice Cream Bombe are very similar to this recipe.

Instructions

Line a 4-qt. bowl with plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Strawberry Ice Cream

Chocolate Ice Cream

Spread

Equipment you will use

Bowl

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.

Ingredients you will need

Whipping Cream

Egg Yolk

Sugar

Equipment you will use

Sauce Pan

Remove from the heat; stir in vanilla. Refrigerate until chilled.

Ingredients you will need

Vanilla

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.

Ingredients you will need

Whipping Cream

Candy Bar

Hazelnuts

Ice Cream

Currants

Custard

In a microwave, melt chocolate chips and shortening; stir until smooth. Cool.

Ingredients you will need

Chocolate Chips

Shortening

Equipment you will use

Microwave

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.

Ingredients you will need

Chocolate

Spread

Wrap

Equipment you will use

Plastic Wrap

Bowl

Cut into wedges.

Equipment

Ingredients

Servings:

2pints

chocolate ice cream, softened 72grams

dried currants 72grams

dried currants 4

egg yolks 120grams

chopped hazelnuts, toasted 476milliliters

heavy whipping cream, divided 1

Toblerone candy bar with almonds (3.52 ounces) , chopped 300milliliters

semisweet chocolate chips 1Tbsp

shortening 2pints

strawberry ice cream, softened 100grams

sugar 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Alcoholic Drink, Food Product Category, Wine, Red Wine, Sherry, Port, Dessert Wine, Moscato, Moscato Dasti

Cream Sherry, Alcoholic Drink, and Food Product Category are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Ruinart , Wine with a 5 out of 5 star rating seems like a good match. It costs about 89 dollars per bottle.