CookEat Recipe
Bombe Printanière
A candied-fruit-coated vanilla ice-cream bombe with a maraschino yolk-and-cream centre and a little rum.
Method
Steps
Step 1
Prepare the full vanilla ice-cream batch by mixing the six pasteurized egg yolks with eight ounces icing sugar for five minutes. Bring the one pint cream, one pint 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.
Step 3
Cool promptly over an ice bath and refrigerate at 40°F or colder within two hours. Chill thoroughly, then churn according to the freezer instructions, using about thirty minutes as a guide until firm. Keep any ice and rock salt outside the sealed food container. Measure one actual pint finished ice cream for this dessert and keep it frozen, covering and freezing the unused ice cream separately.
Step 4
For the centre, put the separate four pasteurized egg yolks, two ounces plain granulated sugar and one tablespoon maraschino into a clean heat-safe bowl. Set over gentle heat and whisk for about eight minutes without boiling. Use commercially pasteurized yolks suitable for lightly cooked desserts.
Step 5
Remove from the heat and set the bowl over external ice. Stir until thoroughly cold, cooling promptly and refrigerating at 40°F or colder within two hours. Measure half a pint plain unsweetened finished whipped cream made from pasteurized thick dairy cream, fold it into the cold yolk mixture for one minute and keep the bowl on ice until assembly.
Step 6
Finely chop the four ounces ready-to-eat mixed candied fruit and mix with one teaspoon rum. Chill a clean food-safe bombe mould large enough for the dessert in an external ice bath. Wipe the inside dry and line the inside with the chopped candied fruit. Spread the reserved one actual pint vanilla ice cream all around the inside, then fill the centre with the entire cold yolk-and-cream mixture.
Step 7
Lay food-safe paper over the cream and close the mould tightly to keep water out. Bury the sealed mould in an external ice-cream freezing bath for about two hours, until firm, with any ice and rock salt outside the sealed food container. Keep frozen until serving, then unmould onto a cold dish lined with a clean food-safe napkin and serve promptly.
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