Sunday, 27 October 2013

Halloween Bombe

Halloween ice cream Bombe

You will need and an ice-cream-maker, and a pudding bowl. And if possible a second smaller pudding bowl.

Black Anise ice-cream
½ cup whole milk
6 whole star anise
3 egg yolks
½ cup granulated sugar
1 cup double cream
½ tsp salt
black food-colouring – paste
lemon and extra salt to bring out flavour

Put the milk in a saucepan and add the star anise. Turn on the heat and simmer for 5 minutes. Leave to steep overnight. Then use this to make custard: put the egg yolks and sugar in a bain-marie over pan of barely simmering water, and whisk til frothy. Add the anise milk and whisk in. Keep whisking for 7-10 mins until the mixture thickens. Let cool. Mix in salt and black food colouring.

In a separate bowl whisk the double cream until thick. Fold this into the licorice custard. Check taste. Remember – freezing a mixture blunts flavours – up the ante! A squeeze of lemon & a bit more salt may well be required. Put into the ice-cream maker.

Next day: scoop your black ice-cream out of the ice-cream maker, and use to line the pudding bowl in a very thick layer. Find a smaller bowl if you can and place inside the hollow. Cover with a plate, then put back into the freezer.

Orange ice-cream
2 egg yolks
½ cup granulated sugar
½ cup whole milk
1 cup double cream
shot of bourbon or whisky*
3 dashes angostura bitters
zest & juice of 2 oranges
orange food-colouring – paste
maraschino cherries
candied mixed peel (posh – not the horrid cheap stuff)
salt and lemon (to bring out flavour)

*do not be tempted to add much more than this – as it will lower the freezing point too much.

Make a custard: put egg yolk in bain marie with sugar and whisk until fluffy. Add milk and whisk for 7 mins until the mixture thickens. Let it cool. Whisk up the double cream and fold this into the custard.

Now to start flavouring: add bourbon, angostura bitters, orange juice, zest, and food colouring. Add salt and a squeeze of lemon to bring out the flavours. Halve your cherries and chop your peel into nice biggish pieces, and fold in. Add to ice cream maker.

Next day: take your pudding bowl out of the freezer, remove inner bowl. Then fill hollow with orange ice cream. Firm down with a metal spoon. Then cover with plate or foil. Put back in freezer until dinner party.

To release bombe from pudding bowl: fill a laundry tub with hot water. Lower pudding bowl into hot water. Count to 30. Then take it out – it should be slightly ‘melty’ around the edges. Place a large plate (the one you want to serve it from) over; invert. It should come out. If not go for a few more seconds in the hot water. Garnish with orange flowers.

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