Ingredients: |
Ingredients: DOUGH
5 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
6 tablespoons granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
3/4 cup unbleached all-purpose flour
3/4 cup (14 ounces) miniature semisweet chocolate chips
2 pints vanilla ice cream, softened just until spreadable
1 pint chocolate ice cream. softened just until spreadable
FUDGE SAUCE
1 cup heavy whipping cream
2 tablespoons unsalted butter
2 cups (12 ounces) semisweet chocolate chips
1 teaspoon vanilla extract
6 chocolate chip cookies, crushed into small pieces
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Directions: |
Directions:Make the dough. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, granulated sugar, and salt until smoothly
blended, about 1minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the water and vanilla and mix until
blended. On low speed, add the flour, mixing just until it is incorporated. Mix in the chocolate chips. Set aside.
Chill a deep 2-quart bowl or metal mold with a round bottom in the freezer for 15minutes. Line the bowl with plastic wrap, letting the wrap extend over the edge of the bowl. Use an ice cream spade or the back of a spoon to cover the bottom and sides
of the bowl with the vanilla ice cream, leaving a cavity in the center for the chocolate ice cream. Reserve about one-third of the cookie dough, and
scatter teaspoon-size pieces of the remaining dough over the ice cream.
Spread the chocolate ice cream in the center cavity, scattering teaspoon-size bits of the remaining cookie dough into the ice cream as you spread it. Smooth the top. Cover tightly with
plastic wrap and freeze until firm, at least 5 hours or up to 5 days.
Make the fudge sauce. In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter melts. The mixture
should form tiny bubbles and register about 175 degrees F on an instant-read thermometer; do not let the mixture boil, or it may form a skin on top. (If this does happen, use a spoon to carefully lift off the skin and discard it.) Remove the pan from the heat, add the chocolate chips, and let them sit in the hot cream mixture for about 30 seconds to soften. Add the vanilla and whisk until all of the chocolate is melted and the sauce is smooth.
Unmold the bombe at least 1 hour before serving it. Before unmolding it, chill a serving plate for about
15minutes. Remove the bombe from the freezer
and unwrap it. Place the chilled serving plate on top of the bombe and invert. Release the bombe from the bowl by pulling on the ends of the plastic wrap, and remove the bowl. Discard the paper liner. Press the crushed cookies firmly over the outside of the bombe.
Drizzle about 1/4 cup of the fudge sauce over the cookies.
Return the bombe to the freezer for at least 1 hour or overnight. Cool, cover, and refrigerate the remaining fudge sauce. Reheat it over low heat
before serving.
To serve, remove the bombe from the freezer and use a large sharp knife to cut it into 8 slices. Passthe remaining fudge sauce to pour over each serving. |
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