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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Vanilla and Raspberry Bombe Glacee Recipe

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This recipe for Vanilla and Raspberry Bombe Glacee is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 c vanilla ice cream
2 egg yolks
1/4 c sugar
1/3 c raspberry puree
1/2 c heavy cream
3 T raspberry liqueur

Directions:
Directions:
1. Line a loaf pan with plastic wrap, fill 3/4 full with ice cream, cover, and freeze until firm. When hard, use a sharp knife and a soup spoon to dig a trench down the centre of the ice cream, reserving the ice-cream from the trench to make a top later. The trench should leave an inch of vanilla ice cream along with long -ends of the pan and go three quarters of the way down the pan. Refreeze.

2. Choose a large metal or glass bowl that will neatly sit on a pot on the stove. Put an inch of water in the pot and bring to a simmer. Meanwhile, beat the yolks and sugar together in the bowl (still on the countertop) with electric beaters until very thick and ribbony. Add the puree and liqueur. Sett the bowl over the pot and continue beating until very thick and much increased in volume, about 10 minutes. It should have the consistency of firmly whipped cream. Remove the bowl from the heat and set over a large bowl full of ice cubes. Continue beating until cool.

3. Whip the cream to soft peaks and fold in. Remove the bombe mould from the freezer and pour the raspberry mixture into the well of vanilla ice cream. Cover and return to the freezer for several hours, or until completely set. Soften the reserved trench ice cream and spread it over the top of the pan to the brim. Freeze again.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
8

 

 

 

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