Recipe courtesy of Laura Calder
Episode: Sunday Lunch
Print
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

Cantaloupe Jam with Vanilla

Recipe courtesy of Marisa McClellan

Grilled Pineapple with Vanilla Ice Cream And Rum Sauce

Recipe courtesy of Ellie Krieger

Raspberry Tart

Recipe courtesy of Laura Calder

Mini Raspberry Tarts

Recipe courtesy of Julia Baker

Traditional Vanilla Souffle

Recipe courtesy of Ted Russin

Raspberry Lemon Margarita

Recipe courtesy of Ingrid Hoffmann

Blood Orange-Vanilla Martini

Recipe courtesy of Tiffani Thiessen

White Chocolate Panna Cotta with Raspberry Sauce

Recipe courtesy of Laura Vitale

The Painkiller Cocktail

Recipe courtesy of Soggy Dollar Bar

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here