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BANANA SPLIT ICE CREAM BOMBE

BANANA SPLIT ICE CREAM BOMBE

Recipe adapted from here

INGREDIENTS Nutrition
FOR THE BOMBE
  • 1 1⁄2 quarts vanilla ice cream, softened
  • 6 ounces semisweet chocolate morsels
  • 1⁄2banana, very ripe, mashed (1/4 cup)
  • 1⁄2 cup heavy cream
  • 1 pint pistachio ice cream, softened
  • 1 pint chocolate ice cream, softened
  • 1 loaf banana bread
FOR THE TOPPING
  • 1 (7 1/4 ounce) container chocolate, magic shell
  • 1⁄4 cup shelled pistachios, chopped for garnish
DIRECTIONS
For the topping:
  1. 1 container chocolate magic shell.
  2. 1/4 cup shelled pistachios, chopped for garnish.
For the bombe:
  1. Spread vanilla ice cream in an even layer on bottom and up sides of a 2 1/2-quart heatproof bowl using a 9 1/2 inch diameter rim. Ice cream should form a coating that comes up into this bowl's rim. Freeze until set, about 1 hour ( might have to continue pushing ice cream up sides if ice cream drops as it's attempting to re-freeze).
  2. Meanwhile, place chocolate and banana in a heat proof bowl. Heat cream in a saucepan until bubbles start to form around edges. Pour over banana and chocolate, and let stand. Whisk until combined. Refrigerate, stirring occasionally, until spreadable and thickened, about 1 hour.
  3. Spread chocolate-banana mix in a thin even layer over entire surface of vanilla ice cream coating. Freeze until firm.
  4. Spread pistachio ice cream at a flat, smooth coating over chocolate-banana mix, but no upward sides. Freeze until firm.
  5. Spread chocolate ice cream in a flat, smooth coating over pistachio ice cream. Freeze until firm.
  6. Slice banana bread lengthwise into 1-inch pieces. Cut pieces to cover top of ice cream bombe (square and triangle shapes work best).
  7. Cover with plastic wrap and freeze overnight or up to 3 times.
  8. To unmold the bombe, dip bowl in a larger bowl with very hot water or use a small kitchen torch to heat out of bowl. Torching or continue dipping bowl when inverted onto a serving platter till bombe releases. Remove, wipe drips and freeze until firm.
  9. Squeeze magic shell on top, gradually, to create a good centre with extended drips down the sides.
  10. Sprinkle pistachios on top, and freeze until chocolate is set, about 5 minutes.
  11. Run a huge knife under warm water, and dry nicely. Use as you would a cake it to slice the bombe into wedges.

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