For those who want to make ice cream but fear that they cannot make it because they don't have an ice cream maker, have no more fear the Bombe is here! The Bombe Glacée, or simply a bombe in English, is an ice cream dessert frozen in a spherical mold so as to resemble a cannonball, hence the name.
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 - Pudding basin (or any freezer-safe bowl).
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 unmold, dip the bowl close to the rim in warm water to allow easy release. Run a knife around the edge to loosen the bombe then gently unmold upside down onto a flat serving plate. Freeze for another 30 minutes to 1 hour to harden the top.
Before serving, place the bombe in the refrigerator for about 40 minutes to allow the ice cream to soften. Enjoy!
If you like what you see and would like to receive new recipe updates we'd love you to subscribe to our posts and join our site. Also do like us in Facebook so you can get the latest updates and so much more. Thanks for visiting and happy browsing!