Basic Bombe Ice Cream Base I
A base mixture for making bombe ice cream or frozen desserts, prepared by whipping egg yolks with sugar syrup and folding in whipped cream.
Ingredients
sugar
8 oz (250 g)
water
2 oz (60 g)
egg yolks
4 oz (6 yolks / 125 g)
flavoring ingredients (see variants)
to taste
heavy cream
12 oz (375 mL)
Instructions
1
Cook the syrup
Dissolve the sugar in the water over high heat and boil the mixture until it reaches 240°F (115°C).
2
Whip the egg yolks
While the syrup is cooking, whip the egg yolks (using the whisk attachment) until light and foamy.
3
Combine the syrup with the yolks
With the mixer running, slowly pour the hot syrup into the yolks. Continue whipping until the mixture cools. At this point the mixture should be very thick and foamy.
4
Storage
This mixture can be covered and refrigerated for up to a week. When ready to assemble the dessert, proceed with the following steps.
5
Flavor
Fold the desired flavoring ingredients into the yolk mixture.
6
Whip the cream
Whip the cream to soft peaks; do not over-whip.
7
Combine and freeze
Fold the whipped cream into the base mixture. Pour into prepared molds or other containers and freeze until solid.
