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Category: Desserts

Bombe Richelieu

The bombe! How could the world forget the bombe? A hundred years ago, la bombe glacee was the summit of ice cream splendor, but just try to find one today. A bombe is two or more flavors of ice cream ... Read more

Total time: 1 hour plus 6 hours chilling | Serves 12
Note: To give a stronger flavor, make the Custard Ice Cream Base with light brown sugar instead of granulated sugar.

Rum ice cream

  • 1 teaspoon rum extract
  • Custard Ice Cream Base (see related recipe)

Step 1Mix rum extract into hot Custard Ice Cream Base in bowl. Place in freezer to chill, stirring occasionally, about 1 hour.

Step 2When ice cream mixture is cool, place in ice cream maker and freeze according to manufacturer's instructions. Immediately line 2-quart mold or bowl with 3/4 to 1 inch of ice cream, using spatula or spoon dipped in warm water if necessary, and place mold in freezer 2 to 24 hours.

Coffee bombe mixture

  • 1/2 cup water
  • 1 cup sugar
  • 8 egg yolks, lightly beaten
  • 1/2 cup strong espresso
  • 1 1/3 cups whipping cream

Step 1Combine water and sugar in small, heavy saucepan and boil over medium-high heat until clear, 5 minutes. Remove from heat and let cool.

Step 2Stir egg yolks and espresso into syrup. Return to medium heat and whisk until thickened, 2 to 3 minutes, then remove from heat and beat until cool.

Step 3Whip cream until it forms stiff peaks, then fold into egg yolks-espresso mixture. Fill interior of ice cream mold with mixture, cover with plastic wrap and set in freezer until solid, 2 to 3 hours.


  • 1/2 cup chocolate sprinkles

Step 1Remove plastic wrap and dip mold in hot water until bombe is loosened. Place serving plate upside down on top of mold; holding mold and plate together, invert so that bombe drops onto plate. Smooth surface with spatula and cover with chocolate sprinkles. Return to freezer for 1/2 hour or more to firm up.

Each serving:
428 calories; 41 mg sodium; 342 mg cholesterol; 32 grams fat; 28 grams carbohydrates; 4 grams protein; 0 fiber.
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