Hazelnut, Coffee and Chocolate Ice Cream Bombe – a delicious recipe with Chocolate, Coffee, Hazelnut Ice Cream, heavy cream, sugar, vanilla. Easy to follow and perfect for any occasion.
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Turn out the brownie onto a work surface and peel away the parchment paper.
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Place a 2-quart bombe mold or metal mixing bowl on top of the brownie and using a knife, cut out the shape of the mold.
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Crumble the trimmings into a bowl to use as garnish on the final bombe.
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Wrap and set aside the large brownie for final assembly.
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Lightly coat the bombe mold or metal mixing bowl with vegetable oil.
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Chill in the freezer for 30 minutes to 1 hour.
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Meanwhile, soften the Coffee Ice Cream in the refrigerator (but do not let melt).
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Remove the mold from the freezer.
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Using a rubber spatula, quickly spread an even, thick layer of the softened Coffee Ice Cream over the mold to within about 1 1/2 inches of the top.
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Cover with plastic wrap, pressing to seal the ice cream against the mold and remove any air pockets.
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Return to the freezer to harden.
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Meanwhile, soften the Hazelnut Ice Cream in the refrigerator (but do not allow to melt).
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Remove the mold from the freezer.
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With a spatula, fill the center of the mold with the softened Hazelnut Ice Cream, leaving a 1 1/2-inch space along the top to place the brownie cake.
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Wrap in plastic wrap and return to the freezer to harden slightly.
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Remove the mold from the freezer and while the Hazelnut Ice Cream is still slightly soft, press the brownie onto the ice cream to form a base.
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Wrap in plastic and return to the freezer to harden completely, at least 4 hours.
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To make the sweetened whipped cream, in a bowl, beat 1 1/2 cups of the cream with an electric mixer at medium speed until it thickens and starts to hold soft peaks.
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Add the sugar and vanilla and continue beating until the cream holds peaks, being careful not to overbeat.
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Refrigerate while assembling the other ingredients.
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To make the Hazelnut Chocolate Sauce, in a medium saucepan, bring the remaining 1 cup of cream and Frangelico to a gentle boil.
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Remove from the heat.
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Place the chocolate in a medium bowl and pour the warm cream mixture over it.
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Let sit for 2 minutes, then whisk until melted and well blended.
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Whisk in the hazelnuts.
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Remove the bombe from the freezer.
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To unmold, dip in a pan or sink of warm water.
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Invert onto a platter or cake plate and carefully remove the mold.
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(If the ice cream has softened a great deal, return to the freezer to harden.)
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To serve the bombe, spread an even layer of sweetened whipped cream over the bombe and drizzle with the chocolate sauce.
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Crumble the reserved brownie crumbs over the top and present tableside.
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To serve, cut with a sharp knife that has been dipped in hot water and wiped with a clean cloth before slicing each piece.
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Serve immediately.
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Chocolate Brownie:
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1 stick unsalted butter
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1/2 cup all-purpose flour, sifted
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2 (1-ounce) squares unsweetened baking chocolate
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1 cup granulated sugar
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2 large eggs, beaten
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1 teaspoon vanilla extract
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Preheat the oven to 350 degrees F.
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Grease a 9-inch round baking pan.
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Line with parchment paper and lightly grease and flour the paper and sides of the pan, shaking to remove any excess.
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Set aside.
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In a saucepan over low heat, melt together the butter and chocolate, stirring occasionally.
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Add the sugar and stir to dissolve and until smooth.
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Remove from the heat and pour into a medium bowl.
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Add the flour and eggs in 2 additions, alternating, and whisking well after each to combine.
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Add the vanilla and mix well.
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Pour into the prepared pan and rap the bottom of the pan lightly against the countertop.
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Bake until the brownies are set and have risen, and a cake tester inserted into the middle comes out clean, 25 to 30 minutes.
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Remove from the oven and let cool.
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Yield: 1 (9-inch) pan of brownies, about 6 to 8 servings
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1 cup hazelnuts
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3 cups heavy cream
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2 cups milk
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1 vanilla bean, split lengthwise
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8 large egg yolks
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1 cup sugar
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1/4 cup hazelnut liqueur, such as Frangelico or other nut-flavored liqueur, such as Nocello
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Preheat the oven to 350 degrees F.
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Spread the hazelnuts on a baking sheet.
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Bake for about 10 minutes, stirring occasionally until the skins are cracked and the nuts (under the skins) are deeply golden brown.
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Place the nuts in a towel and rub them to remove most of the skins.
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Cool completely.
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Combine the cream and 1 cup of the milk in a large heavy saucepan.
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Scrape the vanilla seeds into the cream mixture and add the bean and the hazelnuts.
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Bring to a gentle boil over medium heat.
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Whisk the yolks and sugar in a medium bowl.
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In a slow, steady stream, whisk 1 cup of the hot cream mixture into the egg mixture.
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Gradually whisk the egg mixture back into the saucepan.
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Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes.
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Strain through a fine-mesh sieve into a heatproof medium bowl.
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Discard the vanilla bean, remove the nuts and rinse in a strainer under cold running water; pat dry on paper towels.
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On a work surface, crush the nuts with a meat mallet or rolling pin, and stir into the custard.
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Stir in the remaining 1 cup milk and the liqueur.
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Cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming.
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Refrigerate until well chilled, at least 2 hours.
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Pour the chilled custard into the bowl of an ice cream machine and process according to the manufacturer's instructions.
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Place in a plastic container, cover tightly, and freeze until ready to use.
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2 cups milk
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2 cups heavy cream
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1 cup sugar
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2 tablespoons instant coffee granules
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6 large egg yolks
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In a medium saucepan, combine the milk, cream, 1/2 cup of the sugar, and coffee.
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Bring to a gentle boil, stirring occasionally to dissolve the sugar.
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Remove from the heat.
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In a medium bowl, beat the yolks with the remaining 1/2 cup of sugar until the yolks are thick and light yellow in color, about 3 minutes.
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Temper the eggs by adding about 1 cup of the warm milk mixture to the eggs, whisking to combine.
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Gradually add the egg mixture in a slow, steady stream, to the remaining hot milk.
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Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
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Remove from the heat and strain through a fine mesh strainer into a clean container.
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Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
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Refrigerate until well chilled, at least 3 hours.
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Pour the custard into the bowl of an ice cream machine and process according to the manufacturer's instructions.
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Place in a plastic container, tightly cover, and freeze until ready to use.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Chocolate Brownie, recipe follows, Coffee Ice Cream, recipe follows, Hazelnut Ice Cream, recipe follows, 2 1/2 cups heavy cream, and more.
Yes, Hazelnut, Coffee and Chocolate Ice Cream Bombe falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.