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Ингредиенты
- 2 c. whipping cream
- 3/4 c. lowfat milk
- 1/2 c. sugar
- 3 x egg yolks lightly beaten
- 1 tsp rum extract Custard Ice Cream Base
- 1/2 c. water
- 1 c. sugar
- 8 x egg yolks lightly beaten
- 1/2 c. strong espresso
- 1 1/3 c. whipping cream
- 1/2 c. chocolate sprinkles
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 Rum Ice Cream: Mix rum extract into warm Custard Ice Cream Base in bowl. Place in freezer to chill, 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 Coffee Bombe Mix: Combine water and 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 espresso 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 egg yolks-espresso mix. Fill interior of ice cream mold with mix, cover with plastic wrap and set in freezer till solid, 2 to 3 hrs.
- Remove plastic wrap and dip mold 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 cover with chocolate sprinkles. Return to freezer for 1/2 hour or possibly more to hard up.
- This recipe yields 12 servings.
- Comments: To give a stronger flavor, make the Custard Ice Cream Base with light brown sugar instead of granulated sugar. 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 98g | |
| Recipe makes 12 servings | |
| Calories 246 | |
| Calories from Fat 134 | 54% |
| Total Fat 15.38g | 19% |
| Saturated Fat 9.56g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 22mg | 1% |
| Potassium 106mg | 3% |
| Total Carbs 28.33g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 25.86g | 17% |
| Protein 1.92g | 3% |
