How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Spiced Coffee Ice Cream Bombe With Caramel Syrup?

You need 17 ingredients. The key ingredients include: Ice Cream, 4 cups half-and-half, 2 cups whipping cream, 2 vanilla beans, split lengthwise, and more.

Is Spiced Coffee Ice Cream Bombe With Caramel Syrup suitable as baking & desserts?

Yes, Spiced Coffee Ice Cream Bombe With Caramel Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Spiced Coffee Ice Cream Bombe With Caramel Syrup?

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Spiced Coffee Ice Cream Bombe With Caramel Syrup Recipe

Name: Spiced Coffee Ice Cream Bombe With Caramel Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ice Cream; 4 cups half-and-half; 2 cups whipping cream; 2 vanilla beans, split lengthwise; 14 large egg yolks; 1 1/3 cups sugar; 5 teaspoons instant espresso powder; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 32 amaretti cookies, coarsely broken (Italian macaroons); Syrup; 1 cup sugar; 1/4 cup water, plus; 3 tablespoons water; 5 tablespoons brandy; Garnish; 1 1/2 cups chilled whipping cream

1

For ice cream: Line 9-cup charlotte mold or 9-inch-diameter souffle dish with double-thick layers of plastic wrap, extending over sides; place mold in freezer.

2

Mix half and half and cream in large saucepan; scrape in seeds from vanilla beans; add beans; bring to simmer; whisk yolks and sugar in large bowl to blend; gradually whisk in hot half and half mixture; return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil); strain into large bowl; dvide custard equally between 2 medium bowls; add espresso powder and spices to custard in 1 bowl, stirring until espresso powder dissolves; cover and chill both custards until cold.

3

Process coffee-spice custard in ice cream maker according to manufacturer's instructions; spoon ice cream into mold; using back of spoon and working quickly, spread ice cream over bottom and up sides of mold, leaving center hollow (you may need to freeze ice cream for a while if it becomes too soft and starts to melt down the sides before molding); feeze until firm, about 1 hour; using back of spoon, respread ice cream up sides of mold and even with top rim; place mold in freezer.

4

Process plain custard in ice cream maker according to manufacturer's instructions; add cookie crumbs during last 1 minute of processing; spoon ice cream into center of mold, filling completely (reserve any remaining ice cream for another use); cover bombe; freeze overnight (can be made up to 1 week ahead; keep frozen).

5

For syrup: Stir sugar and 1/4 cup water in medium saucepan over low heat until sugar dissolves; increase heat and boil without stirring until syrup turns deep amber, occasionally swirling pan; add brandy and remaining 3 tblsps water (stand back!); stir over low heat until caramel syrup is smooth; cool (can be prepared 1 day ahead; cover tightly and let stand at room temperature).

6

Whip cream in medium bowl to stiff peaks; spoon whipped cream into pastry bag fitted with medium star tip; unmold bombe onto serving plate; peel off plastic; pipe columns of cream up sides of bombe; pipe more cream on top of bombe; serve with syrup.

Spiced Coffee Ice Cream Bombe With Caramel Syrup

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