The Bombe comes in many flavors that are fruity and sweet though the most popular one is the Raspberry Bombe. For this Bombe version, I used a combination of berries - a medley of strawberries, raspberries, black and blue berries. I wanted the delicious berries of summer to be represented in this wonderful dessert and to provide some sweet-tangy flavors to this yummy ice cream.
The ice cream itself is sweet but the berry sauce is sweet-tangy so you will get a refreshing contrast of flavors. If you prefer just a sweeter version - you can either omit the Lemon from the Berry sauce or you can opt not to make the sauce. We love it with the Berry sauce 'cause of the flavor contrast but feel free to tweak it to your fancy. As my hubby says, this ice cream is deliciously unique as it's a cross between super sweet ice cream and tangy yogurt. We all loved it because not only did it look gorgeously fantastic it was truly refreshingly delicious! Moreover, it's not a complicated dish and something one can easily whip up! Enjoy this fabulous dessert before the summer is over!
12 oz Mixed Berries, fresh or frozen
1-2 Tablespoons Honey (adjust sweetness to your taste)
1 1/2 Tablespoons freshly squeezed Lemon juice (optional)
1 1/2 cups Heavy (Double Cream)
3/4 cup Half and Half (Light Cream)
1/2 cup sugar
1 teaspoon Vanilla extract
Important tool - 2 pint-size Pudding basin (or any freezer-safe bowl).
Line the pudding basin twice with a cling wrap. Press the cling wrap to the sides and bottom of the basin. Let the wrap hang over the edges so it's easier to remove the bombe later.
If using frozen berries, heat the berries on low heat with the honey and lemon juice (if using) until softened. Let cool for a couple of minutes. When using fresh berries, just puree it ahead with the honey and lemon juice.
Blend the berries, honey and the lemon juice (if using) in a food processor until smooth. Use a strainer or sieve to separate the seeds from the sauce/puree. Divide the sauce into two parts. Reserve the other half and place in the refrigerator for later use.
Beat the light and heavy creams together until they thicken or just before soft peaks form. Slowly add in the sugar and Vanilla extract and continue to beat until soft peaks form. Very gently fold in the remaining berry sauce into the cream mixture to give it a marbled effect.
Turn the mixture into a 2-pint size pudding basin or a freeze safe bowl. Cover with foil and then freeze until firm. To serve flip the basin upside down onto a serving plate and release the bombe. Peel off the cling wrap. Allow the ice cream to soften for a few minutes, if it's still quite hard.
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