The Ice Cream & Frozen Yogurt Cookbook/Mable and Gar Hoffman 2004

Peach-Vanilla Bombe
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
10 to 12 235 15g 24g 56mg


INGREDIENTS:
1 quart vanilla or butter-becan ice cream, softened 4 ripe peaches, peeled, chopped 1/4 cup light corn syrup
2 tablespoons peach brandy 1 cup whipping cream 1/8 teaspoon almond extract
whipped cream for decoration, if desired



1 Place an 8-cup Bombe mold into freezer to chill, about 30 minutes. Working quickly, line sides and bottom of chilled mold with softened ice cream. Cover with foil or plastic wrap. Freeze until firm, 1 to 3 hours. In a bowl, combine peaches, corn syrup, and brandy. Cover and refrigerate. Whip 1 cup cream until soft peaks form. Stir in almond extract. Fold into peach mixture. Spoon peach mixture into center of bombe. Cover with plastic wrap or foil; freeze until firm, about 6 hours. Place a platter or tray in freezer to chill, about 30 minutes. To unmold, dip mold quickly in and out of warm water to depth of contents. Invert onto chilled platter or tray; remove mold. Decorate with additional whipped cream. To serve, slice crosswise, dipping knife in warm water before making each slice.

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