Bombe Diplomate


serves 6 - 8
1 quantity Vanilla Ice Cream (see method)

for the filling

2 oz (50 g) crystallized fruit, chopped
2 tbsp (30 ml) maraschino liqueur
125 ml (4 fl oz) double cream (heavy cream)
3 tbls (25 g) icing sugar (confectioners sugar), sifted
2 egg whites


1. Turn the freezing compartment or freezer to the coldest setting about 1 hour before making the bombe.

2. Chill 2 bowls; a 1.4 litre/2 1/2 pint pudding basin or bombe mould, and a smaller 600 ml (1 pint) bowl.

3. Make the vanilla ice cream and freeze until half frozen (when crystals appear around the edge of the mixture). Beat the mixture until smooth.

4. Spoon a layer of the vanilla ice cream into the chilled mould.

5. Centre the smaller bowl inside the mould, with its rim on a level with the top of the mould.

6. Fill the space between the outer mould and the inner bowl with vanilla ice cream. Cover and freeze until firm.

7. Meanwhile prepare the filling. Put the chopped crystallized fruit into a shallow dish.

8. Pour the liqueur over and set aside for 30 minutes to macerate.

9. In a bowl, whip the cream with half the sugar.

10. Put the egg whites in a second, grease free bowl and whisk until stiff. Fold in the remaining sugar.

11. Carefully mix the cream and egg whites together, and add the crystallized fruit, with the liqueur used for soaking. Chill lightly.

12. When the vanilla ice cream is firm, remove the bowl from the centre of the mould (filling it with warm water if necessary to dislodge it).

13. Fill the centre of the ice cream mould with the maraschino and fruit mixture, covering it with any remaining ice cream.

14. Put the lid on the bombe mould or cover the basin with foil.

15. Freeze for at least 4 hours. Return the freezer to the normal setting. To turn out, dip the mould or basin in cold water, and invert on to a chilled serving dish.

16. Transfer to the refrigerator 15 minutes before serving to allow the ice cream to soften and "ripen".

for the ice cream

2 tbsp custard powder
500 ml milk
1/2 cup (8 tbsp) 100 g caster sugar
125 ml double cream
1 tsp vanilla essence

1. Blend the custard powder with a little of the milk.

2. Heat the remaining milk to boiling point and pour on to the blended mixture.

3. Return to the pan and simmer, stirring all the time, until the mixture thickens.

4. Add the sugar, cover, leave to go cold

5. When cold. Whip the cream until semi stiff.

6. Add the cold custard and vanilla essence.

7. Turn into a suitable container

8. Chill until thoroughly cold, cover closely and half freeze

9. Beat the mixture well. Re-freeze until firm

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