Recipe courtesy of Laura Calder
Episode: Sunday Lunch
Vanilla and Raspberry Bombe Glacee
Total:
6 hr 10 min
Prep:
30 min
Inactive:
5 hr
Cook:
40 min
Yield:
8 servings
Level:
Intermediate
Total:
6 hr 10 min
Prep:
30 min
Inactive:
5 hr
Cook:
40 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 4 cups or 2 pints good quality vanilla ice cream
  • 2 egg yolks
  • 1/4 cup sugar
  • 1/3 cup raspberry puree
  • 3 tablespoons raspberry-flavored liqueur
  • 1/2 cup heavy cream

Directions

Special equipment: loaf pan

Line a loaf pan with plastic wrap, fill three-quarter full with the ice cream, cover, and freeze until firm. When hard, use a sharp knife and a soup spoon to dig a trench down the center of the ice cream, reserving the ice cream from the trench to make a top later. The trench should leave an inch of vanilla ice cream along with long ends of the pan and go 3/4 of the way down the pan. Refreeze. Choose a large metal or glass bowl that will neatly sit on a pot on the stovetop. Put 1 to 2-inches water in the pot and bring to a simmer. Meanwhile, beat the yolks and sugar together in the bowl (still on the countertop) with electric beaters until very thick and ribbony. Add the puree, and liqueur. Set the bowl over the pot of simmering water, and continue beating until very thick and much increased in volume, about 10 minutes. It should have the consistency of firmly whipped cream. Remove the bowl from the heat, and set it over a large bowl full of ice cubes. Continue beating until cool. Whip the cream to soft peaks and fold it in. Remove the bombe mould from the freezer and pour the raspberry mixture into the well of vanilla ice cream. Cover and return to the freezer for several hours, or until completely set. Soften the reserved "trench" ice cream and spread it over the top to fill the pan to the brim. Freeze again. To serve, uncover the loaf mold. Wrap a towel dampened in hot water around the base and hold it upside down. Shake out. Slice with a knife, dipped first in hot water. Refreeze in slice form until ready to serve. Raspberry coulis is the right accompaniment.

Serving suggestion: Raspberry coulis, for serving .

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Limoncello Spritzer

Recipe courtesy of Debi Mazar and Gabriele Corcos

Peach Melba

Recipe courtesy of Nigella Lawson

Peach and Raspberry Shortcake

Recipe courtesy of Hedy Goldsmith

Pudding and Berry Tart with Graham Cracker Crust

Recipe courtesy of Dave Lieberman

Raspberry Bellini

Recipe courtesy of Giada De Laurentiis

Raspberry, Pistachio and Rosewater Semifreddo

Recipe courtesy of William Granger

Raspberry Tiramisu

Recipe courtesy of Giada De Laurentiis

Yogurt Panna Cotta with Rose-Scented Raspberries

Recipe courtesy of William Granger

Hot Dog Ice Cream Sandwich

Recipe courtesy of Roger Mooking

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Man Fire Food

10am | 9c

Man Fire Food

10:30am | 9:30c

Man Fire Food

11am | 10c

Man Fire Food

11:30am | 10:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats: Reloaded

5:30pm | 4:30c
On Tonight
On Tonight

Iron Chef America

8pm | 7c

Iron Chef

10pm | 9c

Iron Chef

11pm | 10c

Iron Chef

2am | 1c

Iron Chef

3am | 2c

So Much Pretty Food Here