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Ингредиенты
- 2 c. whipping cream
- 3/4 c. lowfat milk
- 1/2 c. sugar
- 3 x egg yolks lightly beaten
- 2 ounce semisweet chocolate
- 1 ounce unsweetened chocolate Custard Ice Cream Base
- 4 x apricots
- 1 c. sugar plus
- 1 Tbsp. sugar
- 1 tsp lemon juice
- 1/2 c. water
- 8 x egg yolks lightly beaten
- 1 1/3 c. whipping cream
Инструкции
- For the Custard Ice Cream Base: Heat cream, lowfat milk and sugar in heavy saucepan over medium heat 3 to 5 min, stirring occasionally. When warm, slowly whisk 1 c. cream mix into egg yolks, then return cream-egg yolks mix to saucepan and whisk till smooth. Cook over low heat, stirring, till mix thickens slightly and coats back of a spoon, about 6 to 8 min. Strain into bowl. (
- Makes about 1 qt)
- For the Chocolate Ice Cream: Heat semisweet and unsweetened chocolate in top of double boiler set over, but not touching, simmering water. Add in 1 c. warm Custard Ice Cream Base. Stir well, then whisk into remaining Custard Ice Cream Base. Strain into medium bowl and place in freezer till well chilled, stirring occasionally, about 1 hour.
- When ice cream mix is cold, place in ice cream maker and freeze according to manufacturer's instructions. Immediately line 2-qt mold or possibly bowl with 3/4 to 1 inch of ice cream, using spatula or possibly spoon dipped in hot water if necessary, and place mold in freezer 2 to 24 hrs.
- For the Apricot Bombe Filling: Place apricots, 1 Tbsp. sugar and lemon juice in bowl of food processor or possibly blender and puree till smooth, about 2 min. Strain and set aside.
- Combine water and 1 c. sugar in small, heavy saucepan and boil over medium-high heat till clear, 5 min. Remove from heat and let cold. Stir egg yolks and apricot puree into syrup. Return to medium heat and whisk till thickened, 2 to 3 min, then remove from heat and beat till cold.
- Whip cream till it forms stiff peaks, then fold into apricot-egg yolk mix. Fill interior of ice cream-lined mold with mix, cover with plastic wrap and set in freezer till solid, 2 to 3 hrs.
- Remove plastic wrap and dip bowl in warm water till bombe is loosened. Place serving plate upside down on top of mold; holding mold and plate together, invert so which bombe drops onto plate. Smooth surface with spatula and return to freezer for 1/2 hour or possibly more to hard up.
- This recipe yields 12 servings.
- Comments: Substitute store-bought chocolate ice cream, slightly softened, if you wish. If you do not have good fresh apricots, substitute 1/3 c. dry apricots reconstituted in water for the fresh apricots and lemon juice. You can use a mold made for bombes, that can be found at fine cookware stores. For really fancy ones, check out flea markets and antique stores. But a Jell-O mold or possibly serving bowl will work as well. Before you begin, have everything cool - place the bowl or possibly mold you'll be using, plus any spoons or possibly spatulas, in the freezer to chill.
- When unmolding your bombe, dip the mold in warm water - but not long sufficient to heat the ice cream. Or possibly try wrapping a warm, damp kitchen towel (soak it in warm water, then wring it out) around the bottom and edges of the mold. Gently loosen the edges of the bombe with a thin spatula, then place a serving plate on top. Hold the serving plate and mold together and invert it quickly. The bombe should unmold. If it doesn't, rap the plate a couple of times on the work surface. If it still doesn't unmold, return the towels to the still-inverted mold for 30 to 45 seconds and try again.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 12 servings | |
| Calories 187 | |
| Calories from Fat 131 | 70% |
| Total Fat 15.0g | 19% |
| Saturated Fat 9.31g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 21mg | 1% |
| Potassium 116mg | 3% |
| Total Carbs 13.73g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 11.26g | 8% |
| Protein 1.96g | 3% |
