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Tuesday, December 28

Babe's bombe

Pictured with sweet almond "biscotti".
Cranberry sorbet
½ cup
½ cup +
¼ cup
Cranberries, fresh or frozen (thaw first)
12 ounces
Orange or tangerine juice, freshly squeezed
½ cup
Cointreau or Grand Marnier
1 tablespoon
Ginger & white chocolate ice cream
Ginger, fresh, unpeeled, thinly sliced
2 to 2.5 ounces
2/3 cup
Milk, whole
1 cup
Cream, heavy
1 cup +
1 cup
Chocolate, white, chopped
4 to 5 ounces
Egg yolks, room temperature
Apricot sorbet
2 pound
1 cup
1 cup
Almond (or vanilla) extract
1/8 teaspoon
  1. In a medium saucepan, heat sugar and ½ cup water, and then add cranberries and salt.
  2. Cover, and cook at a low boil for about 10 minutes, or until the cranberries are completely softened.
  3. Remove from heat, keep covered, and let the cranberries sit until room temperature.
  4. Pour everything into a blender, and puree with orange juice and orange-flavored liqueur.
  5. Chill thoroughly, and then freeze in your ice cream maker (follow manufacturer’s instructions accordingly).
  1. Cover sliced ginger with water in a medium saucepan; bring to boil, and cook for 2 minutes.
  2. Drain off water, reserving ginger in the pan, and return to stove.
  3. Add sugar, milk, and 1 cup cream, and warm.
  4. Cover, and steep at low for at least an hour, or until you are satisfied with the ginger flavor.
  5. Place chocolate in a large bowl, and set a strainer over the bowl.
  6. In a medium bowl, whisk yolks together; add a small amount of the cream mixture, whisking constantly; pour yolk and cream mixture into the cream.
  7. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the back of the spatula.
  8. Pour through prepared strainer over the chocolate (press through any custard, and ensure you scrape off the bottom of the strainer into the bowl); discard ginger.
  9. Stir until all the chocolate melts, and then add the remaining 1 cup cream.
  10. Chill mixture thoroughly, and then freeze in ice cream maker.
  1. Split apricots in half, remove pits, and cut each half into thirds.
  2. Combine with water in a medium saucepan, cover, and cook over medium heat, stirring occasionally, for about 10 minutes.
  3. Remove from heat, and stir in sugar; let mixture cool to room temperature.
  4. Puree in a blender, and then stir in extract.
  5. Cover, and chill thoroughly.
  6. Freeze mixture in ice cream maker.
  1. Using water, determine how much your bombe dish can hold (my loaf pan took 5 cups), and divide by 3 (1 2/3 cups) to determine how much for each layer.
  2. If you use a metal or glass dish, line with plastic wrap to help when removing the frozen bombe.
  3. Water or fruit-based sorbets tend to be icy and harder than ice cream when frozen. Add a little alcohol to keep it softer.
  4. Make a batch, layer (rap on counter top to kill any air bubbles), freeze, make the next batch, layer, freeze, make the last batch, layer, and freeze until ready to serve.
  5. Use a sharp knife that’s been dipped in hot water between slices to cut the bombe.
Recipe inspired by Ben who forwarded another amazing David Lebovitz's dish.

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