The Bombe of Independence

Time 1 hour
Yields Serves 12
The Bombe of Independence

Vanilla ice cream


Mix vanilla extract into hot Custard Ice Cream Base in bowl. Place in freezer to chill, stirring occasionally, about 1 hour.


When ice cream mixture is cool, place in ice cream maker and freeze according to manufacturer’s instructions. Immediately line 2-quart mold or bowl with 3/4 to 1 inch ice cream, using spatula or spoon dipped in warm water if necessary, and place mold in freezer 2 to 24 hours.

Strawberry bombe mixture


Combine strawberries, 1 teaspoon sugar and lemon juice in bowl of food processor or blender and puree until smooth. Strain and set aside.


Mix water and 1 cup sugar in small, heavy saucepan and boil over medium-high heat until clear, 5 minutes. Remove from heat and let cool.


Stir egg yolks and strawberry puree into syrup. Return to medium heat and whisk until thickened, then remove from heat and beat until cool.


Whip cream until it forms stiff peaks, then fold into egg yolk-strawberry puree mixture. Fill interior of ice cream-lined mold with mixture, cover with plastic wrap and set in freezer until solid, 2 to 3 hours.



Remove plastic wrap and dip mold in hot water until bombe is loosened. Place serving plate upside down on top of mold; holding mold and plate together, overturn so that bombe drops onto plate.


Smooth surface with spatula and cover with blueberries. Return to freezer for 1/2 hour or more to firm up.

Substitute store-bought vanilla ice cream, slightly softened, if you wish.

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