Ice cream bombe

Ice cream bombe

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

A party favourite, ice cream bombes are stunning in both appearance and taste. We use professional silicone moulds from Italy, but you can buy aluminium hemisphere cake pans and line them with clingfilm. You can also buy demisphere moulds in sheets from good kitchen suppliers. To make the ice cream bombe, use the same moulds as you would for the ice cream balls, depending on the number of layers that you want and the sizes of the mould you can obtain.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. These bombes are simpler to build compared to the balls as you don’t need to align each half. You always start with the smaller centre and work outwards. As with the balls, sorbets work better as an inside layer rather than the final outer layer as they tend to melt quickly.
  2. Place the sheet of small demispheres on a freezerproof board and fill one with the required flavour of ice cream or sorbet (churned so that it is not completely solid and can be poured into the mould).
  3. You only need fill one mould for the centre of your bombe. Smooth the surface with a spatula, so that it is completely flat. Place in the freezer and leave until completely frozen.
  4. Line 2 freezerproof boards with waxed paper. Remove your ice cream or sorbet from the mould and place on one of the prepared boards.
  5. For the outside, if you cannot get hold of silicone moulds, use aluminium ones lined with clingfilm – this will make it easy to turn the ice cream out. With silicone moulds you can just flip the ice cream out.
  6. Almost fill the next size mould then drop in the small frozen centre, smoothing the surface with a spatula. Place in the freezer and leave until completely frozen. Remove from the mould and place on the remaining prepared board.
  7. Keep doing this with your moulds going up in size each time. Our bombes usually consist of 3 layers. It is important to smooth the surface each time, so that you end up with a bombe that sits neatly on your plate.
  8. Unmould the largest one and sit it on a cake board. Keep in the freezer until required.
  9. You can decorate the top with berries or currants. I usually put half a cocktail stick down the centre to hold the decoration. Redcurrants work really well.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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