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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

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