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The Bombe of Independence

Time 1 hour
Yields Serves 12
The Bombe of Independence

Vanilla ice cream

1

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

2

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

1

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

2

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.

3

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

4

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.

Assembly

1

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.

2

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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