Place a 6 cup bombe mold in the freezer and set the
freezer to rapid freeze. To make the dark chocolate
ice cream follow steps 1 & 2 of the dark chocolate
ice cream recipe.
Freeze in an ice cream maker. Alternatively pour
the mixture into a large freezer proof container,
then cover and freeze for 2 hours, or until just
frozen. Spoon into a bowl and beat with a fork to
break down the ice crystals. Return to the freezer
until almost solid. Line the bombe mold with the
chocolate ice cream and freeze for 2 hours, or
until the ice cream is firm.
To make the white chocolate ice cream, place the
chocolate and half the milk in a pan and heat
gently until the chocolate has just melted. Remove
from the heat and stir. Place the sugar and
remaining milk in a separate pan and heat gently
until the sugar has melted. Let cool, then stir
into the cooled chocolate mixture. Place the cream
in a bowl and whip until lightly thickened, then
fold into the chocolate mixture. Spoon into the
center of the bombe, then cover and freeze for 4
hours, or until firm. To serve, dip the base of
the mold briefly into hot water, then carefully
turn out onto a large serving plate and decorate
with the chocolate decorations.
If you don't have a bombe mold, use a plastic bowl
instead. Line it with plastic wrap to make the bombe
easier to turn out.
Serving
Suggestions
If serving to adults- For a treat, add 2 tbsp. of brandy in the dark chocolate ice cream and 2 tbsp. of Cointreau in the white chocolate.
Originally Submitted
2/16/2011
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