Basic Bombe Mixture II
A basic egg custard base for making bombe ice cream desserts, with many possible flavor variations.
Ingredients
egg yolks
6 oz (about 9)
bombe syrup (see opposite recipe)
8 oz
flavoring (see variations below)
to taste
heavy cream
12 oz
Instructions
1
Step 1
In a stainless steel bowl, gently whisk the egg yolks, then gradually add the syrup while whisking.
2
Step 2
Place the bowl over a double boiler and whisk the mixture until it becomes thick and smooth, with the consistency of a thick hollandaise sauce.
3
Step 3
Remove from heat, place the bowl over ice, and continue whisking the mixture until cooled.
4
Step 4
Add the desired flavoring.
5
Step 5
Whip the heavy cream to soft peaks; do not overwhip. Fold it into the egg yolk mixture.
6
Step 6
Pour the mixture into a mold or other container and freeze until set.
