Hazelnut, Coffee and Chocolate Ice Cream Bombe

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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.