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This recipe goes with the Baked Alaska Bombe.

Martha Stewart Living, August 2012

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Recipe Summary test

prep:
15 mins
total:
1 hr 40 mins
Yield:
Makes 5 1/2 cups, enough for a 7-cup bombe mold
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine milk, cream, vanilla, and 1/2 cup sugar in a medium saucepan. Bring mixture to a simmer, stirring. Whisk together egg yolks and remaining 1/2 cup sugar. Gradually whisk hot milk mixture into egg mixture.

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  • Pour mixture into pan, and cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, about 4 minutes. Pour custard through a fine sieve into a bowl that has been set in a larger bowl of ice water. Let cool 10 minutes, stirring occasionally. Refrigerate custard until cold, about 1 hour.

  • Freeze in an ice cream maker according to manufacturer's directions, then transfer directly to bombe mold.

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