Ya'll know I'm a big fan of Ina Garten, but I have to reserve her recipes for a special occasion! Since she always calls for "good" (ie the best money can buy) ingredients, I wanted to wait and use the really good stuff! I was able to catch Haagen Dazs on sale this week for $2.99 a pint. It was perfect timing to make Ina's bombe for a Valentine's Day dessert. I switched mine up from her fruit flavors to a "caramel frappuccino" flavor I knew my whole family would love. Here are Ina's instructions (wiith my flavors!)
- 2 Pints Coffee Ice Cream, softened
- 1 1/2 Pints Dulce De Leche Ice Cream, softened
- 1 Pint Vanilla Bean Ice Cream, softened
Freeze an 8-inch bowl. When it's cold, place the coffee ice cream in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the ice cream to make the layer even. Freeze the ice cream for 30 minutes or until firm. Remove the 6 1/2-inch bowl.
Spread an even layer of softened dulce de leche on top of the coffee ice cream (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl. Finally, spoon in enough softened vanilla bean ice cream to fill the empty space. Freeze until hard.
To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Drizzle with caramel sauce. Serve in wedges with freshly whipped cream.
Yield: 1 1/2 quarts; 6 servings
Here is a picture of Ina's in case you were wondering what it looks like on the inside! Mine started melting too quickly for a good photo!
See other recipes at Inside BruCrew Life. www.beautyandbedlam.com.