Coffee Coconut Ice Cream Bombe Recipes

COCONUT BOMBE

Steps:

• Assembly: Line 2 (6-inch) dome molds with 3/4-inch coconut ice cream. Freeze until firm. Add 7 ounces caramel mou or 3/4-inch. Return to freezer until firm. Add 10 ounces rum parfait or 1 1/2-inch. Return to freezer until firm. Add 3/4-cup of nougatine. Fill with banana sorbet and top with macaron. Return to freezer until firm. Unmold and spray with vernis.
• Mix stabilizer and sugar together. Place all ingredients in a saucepan and cook until temperature reaches 180 degrees F. Strain and cool over an ice bath. Process immediately in an ice cream freezer. Store covered in freezer until needed.
• In a saucepan caramelize sugar and glucose, add the heavy cream when the caramel turns a deep brown color. Stir to dissolve all the sugar, add the vanilla. Cool and store covered in the refrigerator until needed.
• In a bowl of an electric mixer fitted with a whisk attachment, whip yolks on high speed until tripled in volume. At the same time, cook sugar, corn syrup, and water to 245 degrees F. Gradually pour the hot syrup into the egg yolks and continue to whip until the mixture is cool and fluffy. Whip the heavy cream to soft peaks. Gradually fold half of the rum into the whipped cream and half into the yolk mixture. Combine cream and yolk mixtures, use immediately.
• Combine glucose, sugar and butter in a saucepan and caramelize. Add warm almonds. Pour onto 2 silpats. Roll out nougatine to 1/8-inch thickness. Cool completely, break into pieces. Store in air-tight container.
• Combine sugar and stabilizer. Bring the water, sugar mixture, and glucose to a boil. Remove from heat, add banana puree and lemon juice. Stir, strain and cool over an ice bath. Process sorbet in an ice cream machine. Store covered in freezer.
• Macaron chocolat: Combine confectioners' sugar, almond flour and cocoa powder, set aside. Whip egg whites to soft peaks, gradually add sugar and continue to whip into stiff peaks. Fold in the cocoa. Fold in butter. Pipe macarons onto parchment lined baking sheet, forming a 5-inch circular disc. Bake in a preheated 375-degree F oven for 15 minutes.
• Combine ingredients in a saucepan and bring to a boil. Strain and use immediately for spraying.

ICE CREAM BOMBE

Steps:

• Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch bowl.
• Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl.
• Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.
• To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.
• Mango Sorbet:
• 3/4 cup sugar
• 5 large ripe mangoes, peeled and seeded
• 1/4 cup freshly squeezed orange juice
• 1/4 teaspoon kosher salt
• Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside.
• Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
• Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine.
• Yield: 1 1/2 quarts; 6 servings

NEO-NEAPOLITAN BOMBE

Steps:

• Line a large bowl with a curved bottom (at least 12-cup capacity; the stainless-steel bowl of a stand mixer is perfect) with plastic wrap, leaving generous overhang, and place in freezer. Peel away sides of containers from coconut ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Repeat with pistachio and strawberry ice creams, placing each in a separate medium bowl. Let sit until slightly softened, about 5 minutes, then stir each with a clean wooden spoon or large rubber spatula until the consistency of thick cake batter.
• Remove chilled bowl from freezer. Scoop about 1/2 cup of each ice cream into another medium bowl and fold a couple of times with a rubber spatula to swirl together (do not overmix; you want fat, marbled ribbons). Scrape into chilled bowl and press down to mold into bowl. Repeat process until you've used all of the ice cream (if it starts to melt, freeze until firm, about 5 minutes, before proceeding). Smooth top, then bring plastic up and over bombe, pressing against ice cream to compact. Freeze until hard, at least 12 hours.
• Combine freeze-dried strawberries and pistachios in a fine-mesh sieve and shake over a bowl to remove any dust or tiny particles; set aside larger pieces for topping. Remove bombe from freezer and remove plastic from over top of bowl of ice cream. Set a small plate or cake round over bowl opening and invert bowl onto plate. Lift off bowl and peel off plastic from bombe. Sprinkle reserved strawberry-pistachio mixture over bombe, covering all exposed ice cream and pressing to adhere.
• Cut bombe into wedges with a hot dry knife to serve (run knife under hot water and wipe dry between slices).
• Do Ahead
• Bombe (without strawberry-pistachio coating) can be made 1 week ahead. Keep frozen.

HAZELNUT, COFFEE AND CHOCOLATE ICE CREAM BOMBE

Steps:

• Turn out the brownie onto a work surface and peel away the parchment paper. 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. Crumble the trimmings into a bowl to use as garnish on the final bombe. Wrap and set aside the large brownie for final assembly.
• Lightly coat the bombe mold or metal mixing bowl with vegetable oil. Chill in the freezer for 30 minutes to 1 hour. Meanwhile, soften the Coffee Ice Cream in the refrigerator (but do not let melt).
• Remove the mold from the freezer. 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. Cover with plastic wrap, pressing to seal the ice cream against the mold and remove any air pockets. Return to the freezer to harden. Meanwhile, soften the Hazelnut Ice Cream in the refrigerator (but do not allow to melt).
• Remove the mold from the freezer. 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. Wrap in plastic wrap and return to the freezer to harden slightly.
• 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. Wrap in plastic and return to the freezer to harden completely, at least 4 hours.
• 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. Add the sugar and vanilla and continue beating until the cream holds peaks, being careful not to overbeat. Refrigerate while assembling the other ingredients.
• To make the Hazelnut Chocolate Sauce, in a medium saucepan, bring the remaining 1 cup of cream and Frangelico to a gentle boil. Remove from the heat. Place the chocolate in a medium bowl and pour the warm cream mixture over it. Let sit for 2 minutes, then whisk until melted and well blended. Whisk in the hazelnuts.
• Remove the bombe from the freezer. To unmold, dip in a pan or sink of warm water. Invert onto a platter or cake plate and carefully remove the mold. (If the ice cream has softened a great deal, return to the freezer to harden.)
• To serve the bombe, spread an even layer of sweetened whipped cream over the bombe and drizzle with the chocolate sauce. Crumble the reserved brownie crumbs over the top and present tableside.
• To serve, cut with a sharp knife that has been dipped in hot water and wiped with a clean cloth before slicing each piece. Serve immediately.
• Preheat the oven to 350 degrees F.
• Grease a 9-inch round baking pan. Line with parchment paper and lightly grease and flour the paper and sides of the pan, shaking to remove any excess. Set aside.
• In a saucepan over low heat, melt together the butter and chocolate, stirring occasionally. Add the sugar and stir to dissolve and until smooth. Remove from the heat and pour into a medium bowl. Add the flour and eggs in 2 additions, alternating, and whisking well after each to combine. Add the vanilla and mix well. Pour into the prepared pan and rap the bottom of the pan lightly against the countertop. Bake until the brownies are set and have risen, and a cake tester inserted into the middle comes out clean, 25 to 30 minutes.
• Remove from the oven and let cool.
• Preheat the oven to 350 degrees F.
• Spread the hazelnuts on a baking sheet. Bake for about 10 minutes, stirring occasionally until the skins are cracked and the nuts (under the skins) are deeply golden brown. Place the nuts in a towel and rub them to remove most of the skins. Cool completely.
• Combine the cream and 1 cup of the milk in a large heavy saucepan. Scrape the vanilla seeds into the cream mixture and add the bean and the hazelnuts. Bring to a gentle boil over medium heat.
• Whisk the yolks and sugar in a medium bowl. In a slow, steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. 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. Strain through a fine-mesh sieve into a heatproof medium bowl.
• Discard the vanilla bean, remove the nuts and rinse in a strainer under cold running water; pat dry on paper towels. On a work surface, crush the nuts with a meat mallet or rolling pin, and stir into the custard. Stir in the remaining 1 cup milk and the liqueur. Cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.
• Pour the chilled custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, cover tightly, and freeze until ready to use.
• In a medium saucepan, combine the milk, cream, 1/2 cup of the sugar, and coffee. Bring to a gentle boil, stirring occasionally to dissolve the sugar. Remove from the heat.
• 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.
• Temper the eggs by adding about 1 cup of the warm milk mixture to the eggs, whisking to combine. Gradually add the egg mixture in a slow, steady stream, to the remaining hot milk. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 3 hours.
• Pour the custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, tightly cover, and freeze until ready to use.

TRIPLE-LAYER ICE CREAM BOMBE

Steps:

• Line a 4-qt. bowl with plastic wrap. Place in the freezer for 30 minutes. Quickly spread strawberry ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1 hour or until firm. Repeat with chocolate ice cream. Freeze for 2 hours or until firm. , Meanwhile, in a small saucepan, combine 1/2 cup whipping cream, sugar and egg yolks. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Refrigerate until chilled., Fold in the hazelnuts, chopped candy bar and currants. Beat remaining whipping cream until stiff peaks form; fold into custard. Spoon into ice cream shell, spreading to completely cover the top. Cover and freeze overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Cool. Remove bombe from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Working quickly, spread chocolate, a little at a time, over entire bombe. Freeze until chocolate is firm. Cut into wedges.

SUNNY'S COLD BREW COCONUT COFFEE

Steps:

• In a large pitcher add the coffee, coconut and 3 cups water. Stir and refrigerate, stirring every few hours, at least 8 hours or up to overnight.
• Wet a paper towel or use a coffee filter placed in a fine mesh sieve over a pitcher. Pour the cold-brewed coffee into the lined sieve and allow it to drip into the pitcher beneath. Push through gently at the end to get the last bit of coffee. Add the evaporated milk to taste, then sweeten if desired and serve over ice.