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Recipe Summary
prep: 15 mins
total: 1 hr 40 mins
Yield: Makes 5 1/2 cups, enough for a 7-cup bombe mold
Ingredients
Ingredient Checklist
3 cups whole milk
1 cup heavy cream
3 vanilla beans, split and scraped
1 cup sugar, divided
9 large egg yolks
Gallery
Recipe Summary
prep: 15 mins
total: 1 hr 40 mins
Yield: Makes 5 1/2 cups, enough for a 7-cup bombe mold
Gallery
Recipe Summary
prep: 15 mins
total: 1 hr 40 mins
Yield: Makes 5 1/2 cups, enough for a 7-cup bombe mold
Recipe Summary
prep: 15 mins
total: 1 hr 40 mins
Yield: Makes 5 1/2 cups, enough for a 7-cup bombe mold
prep: 15 mins
total: 1 hr 40 mins
prep:
15 mins
total:
1 hr 40 mins
Yield: Makes 5 1/2 cups, enough for a 7-cup bombe mold
Makes 5 1/2 cups, enough for a 7-cup bombe mold
Ingredients
Ingredients
- 3 cups whole milk
- 1 cup heavy cream
- 3 vanilla beans, split and scraped
- 1 cup sugar, divided
- 9 large egg yolks
Directions
Combine milk, cream, vanilla, and 1/2 cup sugar in a medium saucepan. Bring mixture to a simmer, stirring. Whisk together egg yolks and remaining 1/2 cup sugar. Gradually whisk hot milk mixture into egg mixture.
Pour mixture into pan, and cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, about 4 minutes. Pour custard through a fine sieve into a bowl that has been set in a larger bowl of ice water. Let cool 10 minutes, stirring occasionally. Refrigerate custard until cold, about 1 hour.
Freeze in an ice cream maker according to manufacturer’s directions, then transfer directly to bombe mold.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Vanilla Ice Cream for Baked Alaska Bombe
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Vanilla Ice Cream for Baked Alaska Bombe
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest