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Bombes, American

Two frozen mixtures - commercial or home-made ice cream may be used; one as the lining, the other as the filling of a brick, melon, or round mold.

  • Ice cream
  • Crushed ice
  • Ice cream salt
Preparation Instructions

Chill mold thoroughly, then line it to ¾" thickness with one frozen mixture. Put other frozen mixture in center and fill with first mixture to overflowing. Cover with buttered paper, buttered side up. Press the cover on, then bury the mold in crushed ice and ice cream salt, using 4 parts of ice to 1 part of salt. Let stand at least 2 hrs.. draining off melted ice, and adding more ice and salt in same proportions, if necessary. When frozen, remove mold, dip in warm water for a few seconds, or wrap in a cloth wrung out of hot water. Remove cover and paper, and invert on a serving dish.

Such combinations as vanilla ice cream with raspberry ice in center, coffee ice cream with vanilla ice cream in center, and chocolate ice cream are delicious in bombes.

Also pistachio nut ice cream with strawberry sherbet in center, encircled by whole strawberries when served. For Neapolitan, ice cream, put two kinds of ice cream and an ice in layers.

Contributed by Amy Alden, 1948

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