CookEat Recipe
Bombe Souveraine
A moulded vanilla ice-cream shell filled with a light tea, egg-yolk and whipped-cream mixture.
Method
Steps
Step 1
For the vanilla ice cream, mix the six commercially pasteurized egg-yolk equivalents for the vanilla ice cream with the eight ounces icing sugar for five minutes. Bring the one pint cream, one pint pasteurized milk and one vanilla pod to a boil in a separate pan.
Step 2
Gradually stir the hot dairy into the yolks. Stir over gentle heat for about five minutes without boiling, until the custard reaches 74°C. Remove the vanilla pod and strain into a clean shallow food-safe container. Cool promptly over an external ice bath and refrigerate at 40°F or colder within two hours.
Step 3
Chill thoroughly, then churn according to the ice-cream freezer instructions, using about thirty minutes as a guide until firm. Measure one actual pint of the finished vanilla ice cream for lining the bombe. Keep this portion frozen and freeze the remaining ice cream separately.
Step 4
Bring the one gill water to a boil in a small food-safe saucepan, add the half ounce plain black tea leaves, cover and leave to infuse while preparing the egg mixture.
Step 5
Put the separate five commercially pasteurized egg-yolk equivalents and two ounces fine granulated sugar in a clean food-safe heatproof bowl. Whisk over very gentle heat for about eight minutes, then set the bowl over external ice and stir briskly until thoroughly cold, keeping the ice outside the food. Cool rapidly and refrigerate at 40°F or colder within two hours.
Step 6
Strain the tea through clean food-safe cheesecloth into the cold yolk mixture and mix gently. Chill again to 40°F or colder before adding the cream. Measure half a pint of actual finished plain unsweetened whipped cream made from pasteurized dairy, kept refrigerated at 40°F or colder, and gently fold it in. Keep the mixture cold.
Step 7
Chill a clean quart bombe mould. Line its bottom and sides with the reserved actual one pint finished vanilla ice cream and fill the interior with the complete tea mixture. Cover the surface with food-safe paper, close the mould tightly and freeze until firm, using one and a half hours as a guide. If using an ice-and-rock-salt pail, keep the ice and salt entirely outside the sealed mould.
Step 8
Briefly dip the outside of the closed mould in lukewarm water for a few seconds, wipe dry and unmould onto a cold dish. Serve promptly and return any remainder to the freezer.
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