Recipe: Hazelnut, Coffee and Chocolate Ice Cream Bombe, Peppermint and Chocolate Ice Cream Bombe

Hi Rosa:-) Here are two recipes for you to consider. Both call for making your own ice cream but there is no reason that you couldn't substitute store-bought ice cream. An ice cream bombe is something you can play with by using whatever flavors appeal to you and/or your guests, and/or your family. I have not tried either recipe.

HAZELNUT, COFFEE AND CHOCOLATE ICE CREAM BOMBE
Source: Emeril Lagasse
Servings: 12

Chocolate Brownie, recipe follows
Coffee Ice Cream, recipe follows
Hazelnut Ice Cream, recipe follows
2 1/2 cups heavy cream
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 cup sweetened whipped cream
2 tablespoons Frangelico or brandy
8 ounces bittersweet or semisweet chocolate, finely chopped
1/3 cup toasted, chopped hazelnuts

Turn out the brownie onto a work surface and peel away the parchment paper. Place a 2-quart bombe mold or metal mixing bowl on top of the brownie and using a knife, cut out the shape of the mold. Crumble the trimmings into a bowl to use as garnish on the final bombe. Wrap and set aside the large brownie for final assembly.

Lightly coat the bombe mold or metal mixing bowl with vegetable oil. Chill in the freezer for 30 minutes to 1 hour. Meanwhile, soften the Coffee Ice Cream in the refrigerator (but do not let melt).

Remove the mold from the freezer. Using a rubber spatula, quickly spread an even, thick layer of the softened Coffee Ice Cream over the mold to within about 1 1/2 inches of the top. Cover with plastic wrap, pressing to seal the ice cream against the mold and remove any air pockets. Return to the freezer to harden. Meanwhile, soften the Hazelnut Ice Cream in the refrigerator (but do not allow to melt).

Remove the mold from the freezer. With a spatula, fill the center of the mold with the softened Hazelnut Ice Cream, leaving a 1 1/2-inch space along the top to place the brownie cake. Wrap in plastic wrap and return to the freezer to harden slightly.

Remove the mold from the freezer and while the Hazelnut Ice Cream is still slightly soft, press the brownie onto the ice cream to form a base. Wrap in plastic and return to the freezer to harden completely, at least 4 hours.

To make the sweetened whipped cream, in a bowl, beat 1 1/2 cups of the cream with an electric mixer at medium speed until it thickens and starts to hold soft peaks. Add the sugar and vanilla and continue beating until the cream holds peaks, being careful not to overbeat. Refrigerate while assembling the other ingredients.

To make the Hazelnut Chocolate Sauce, in a medium saucepan, bring the remaining 1 cup of cream and Frangelico to a gentle boil. Remove from the heat. Place the chocolate in a medium bowl and pour the warm cream mixture over it. Let sit for 2 minutes, then whisk until melted and well blended. Whisk in the hazelnuts.

Remove the bombe from the freezer. To unmold, dip in a pan or sink of warm water. Invert onto a platter or cake plate and carefully remove the mold. (If the ice cream has softened a great deal, return to the freezer to harden.)

To serve the bombe, spread an even layer of sweetened whipped cream over the bombe and drizzle with the chocolate sauce. Crumble the reserved brownie crumbs over the top and present tableside.

To serve, cut with a sharp knife that has been dipped in hot water and wiped with a clean cloth before slicing each piece. Serve immediately.

CHOCOLATE BROWNIE:
1 stick unsalted butter
1/2 cup all-purpose flour, sifted
2 (1-ounce) squares unsweetened baking chocolate
1 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Grease a 9-inch round baking pan. Line with parchment paper and lightly grease and flour the paper and sides of the pan, shaking to remove any excess. Set aside.

In a saucepan over low heat, melt together the butter and chocolate, stirring occasionally. Add the sugar and stir to dissolve and until smooth. Remove from the heat and pour into a medium bowl. Add the flour and eggs in 2 additions, alternating, and whisking well after each to combine. Add the vanilla and mix well. Pour into the prepared pan and rap the bottom of the pan lightly against the countertop. Bake until the brownies are set and have risen, and a cake tester inserted into the middle comes out clean, 25 to 30 minutes.

Remove from the oven and let cool.

Yield: 1 (9-inch) pan of brownies, about 6 to 8 servings

HAZELNUT ICE CREAM:
1 cup hazelnuts
3 cups heavy cream
2 cups milk
1 vanilla bean, split lengthwise
8 large egg yolks
1 cup sugar
1/4 cup hazelnut liqueur, such as Frangelico or other nut-flavored liqueur, such as Nocello

Preheat the oven to 350 degrees F.

Spread the hazelnuts on a baking sheet. Bake for about 10 minutes, stirring occasionally until the skins are cracked and the nuts (under the skins) are deeply golden brown. Place the nuts in a towel and rub them to remove most of the skins. Cool completely.

Combine the cream and 1 cup of the milk in a large heavy saucepan. Scrape the vanilla seeds into the cream mixture and add the bean and the hazelnuts. Bring to a gentle boil over medium heat.

Whisk the yolks and sugar in a medium bowl. In a slow, steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Strain through a fine-mesh sieve into a heatproof medium bowl.

Discard the vanilla bean, remove the nuts and rinse in a strainer under cold running water; pat dry on paper towels. On a work surface, crush the nuts with a meat mallet or rolling pin, and stir into the custard. Stir in the remaining 1 cup milk and the liqueur. Cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.

Pour the chilled custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, cover tightly, and freeze until ready to use.

Yield: 1 1/2 quarts

COFFEE ICE CREAM:
2 cups milk
2 cups heavy cream
1 cup sugar
2 tablespoons instant coffee granules
6 large egg yolks

In a medium saucepan, combine the milk, cream, 1/2 cup of the sugar, and coffee. Bring to a gentle boil, stirring occasionally to dissolve the sugar. Remove from the heat.

In a medium bowl, beat the yolks with the remaining 1/2 cup of sugar until the yolks are thick and light yellow in color, about 3 minutes.

Temper the eggs by adding about 1 cup of the warm milk mixture to the eggs, whisking to combine. Gradually add the egg mixture in a slow, steady stream, to the remaining hot milk. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 3 hours.

Pour the custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, tightly cover, and freeze until ready to use.

Yield: about 1 quart

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PEPPERMINT AND CHOCOLATE ICE CREAM BOMB
Source: Emeril Lagasse
Servings: 12

FOR THE CAKE:
1/4 cup milk
2 tablespoons plus 2 teaspoons unsalted butter
8 large eggs
1 cup plus 2 tablespoons granulated sugar
1 cup bleached all-purpose flour
1 teaspoon baking powder
1/3 cup unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
TO FINISH:
3 cups semisweet chocolate, (about 1 pound) melted
1 cup heavy cream
1 pint Chocolate Ice Cream
1 pint Peppermint Ice Cream (recipe below)
2 cups Chocolate sauce, warm, homemade or store bought
12 sprigs of fresh mint

Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes. With the mixer on low, beat in the warm milk mixture. Sift the flour, baking powder, cocoa, and salt together in a medium-size mixing bowl. Fold into the egg mixture and blend thoroughly until smooth. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan (or jelly-roll pan) with 2 tablespoons butter. Sprinkle with the remaining 2 tablespoons sugar. Pour the cake batter into the prepared pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large wire rack or a large piece of parchment paper. Let cool completely. In an electric mixer, fitted with a wire whip, combine 1 cup of the melted chocolate and cream. Whisk on medium speed until firm peaks form. Remove, cover and refrigerate until ready to use. Place a 1 1/2 quart mixing bowl upside down on the sponge cake. Using a knife, cut out a circle of the cake the size of the bowl, discarding the trimmings. Line the mixing bowl with plastic wrap. Spoon and spread the bottom and sides of the mixing bowl evenly, about 3 inches deep, with the chocolate ice cream. Place the bowl in the freezer and freeze until firm, about 30 minutes. Spread the Peppermint ice cream evenly over the bottom and sides, about 3 inches deep. Spoon the chocolate mousse evenly in the center of the ice cream. Place the circle of sponge cake on top of the filled bowl. Cover the bowl tightly with plastic wrap, place in the freezer, and freeze until firm, about 2 hours. Remove from the freezer and remove the plastic wrap. Unmold onto a wire rack. Pour the remaining 2 cups of melted chocolate over the entire mold, covering completely. Place back in the freezer for about 30 minutes, or until the chocolate is firm to the touch. To serve, using a hot knife, slice the bomb into 12 equal servings. Place each slice on a serving plate and garnish with a drizzle of the chocolate sauce and a sprig of mint.

PEPPERMINT ICE CREAM
Source: Emeril Lagasse
Yield: 1 quart

1 cup granulated sugar
1 cup water
6 large sprigs of fresh peppermint (about 4 inches long)
1 quart of cream
8 egg yolks

In a saucepan, combine the sugar, water and mint. Over medium-low heat, simmer the liquid for about 20 minutes, to infuse the flavors. Remove from the heat, strain the mint leaves out and cool completely. In another saucepan, over medium heat, add the cream. Bring the liquid to a gently boil. Whisk the egg yolks together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Strain the mixture. Whisk the mint liquid into the cream mixture. Mix thoroughly. Add the mint/cream mixture to the electric ice cream maker. Process according to manufacture's directions.