This spectacular Christmas Bombe Alaska is a guaranteed show-stopper – perfect for capping off either a relaxing barbecue or a formal dinner party. You decide.

Ice cream tips & tricks

Before you get busy making your Bombe Alaska, here’s how to get the most out of your ice cream maker. Firstly, always follow the manufacturer’s instructions, then try these top tips:

  • Chill the mixture ahead
  • Check your freezer bowl is frozen solid before using
  • Keep your add-ins small
  • Don’t over-churn the mixture
  • Freeze it before serving

BOMBE ALASKA RECIPE

Equipment

Ingredients

  • 1 white store bought chocolate mud cake, top trimmed
  • 1⁄4 cup (60ml) vanilla syrup
  • 4 egg whites
  • 1 cup (220g) caster sugar
  • pink gel food colouring

For the pistachio ice cream:

  • 1 cup (140g) pistachios
  • 1⁄2 cup (110g) caster sugar
  • 3 cups (750ml) thickened cream
  • 1 cup (250ml) milk
  • 6 egg yolks
  • 1 tsp almond essence
  • green gel food colouring

For the raspberry ice cream:

  • 2 cups (500ml) thickened cream
  • 3⁄4 cup (185ml) milk
  • 4 egg yolks
  • 1⁄2 cup (110g) caster sugar
  • 250g raspberries, pureed
  • pink gel food colouring

Instructions

  1. To make the pistachio ice cream, place the pistachios and half the sugar in a food processor. Process until finely chopped. Transfer to a saucepan with the cream and milk. Bring to a simmer over medium heat. Remove from heat.
  2. Use an electric mixer to whisk the egg yolks and remaining sugar in a heatproof bowl until very pale and creamy. Gradually add the cream mixture in a slow, steady stream, whisking constantly. Pour into a clean saucepan.
  3. Cook over medium-low heat, stirring, for 10 mins or until the custard coats the back of a spoon (or until mixture reaches 80°C on a sugar thermometer). Strain through a fine sieve into a bowl. Stir in the almond essence and a little green food colouring. Place in the fridge to chill.
  4. Meanwhile, to make the raspberry ice cream, bring cream and milk to a simmer in a large saucepan over medium heat. Remove from heat.
  5. Use a clean electric mixer to whisk the egg yolks and sugar in a heatproof bowl until very pale and creamy. Gradually add cream mixture in a slow, steady stream whisking constantly. Pour into a clean saucepan.
  6. Cook over low heat, stirring, for 10 mins or until the custard coats the back of a spoon (or until mixture reaches 80°C on a sugar thermometer). Stir in the raspberry puree. Strain through a fine sieve into a bowl. Stir in a little food colouring. Place in the fridge to chill.
  7. Line an 8-cup (2L) pudding basin with plastic wrap and place in the freezer to chill. Churn the pistachio ice cream in an ice cream maker following manufacturer’s instructions. Spread over the base and side of the lined pan. Return to the freezer.
  8. Churn the raspberry ice cream in an ice cream maker following the manufacturer’s instructions. Spoon over the pistachio ice cream in the basin. Smooth the surface. Brush the cake with vanilla syrup. Place the cake over the raspberry ice cream in the basin. Cover with foil and place in the freezer overnight or until firm.

For the meringue:

  1. Preheat oven to 200°C. Line a baking tray with baking paper. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add the sugar, 1 tbs at a time, whisking well after each addition. Whisk until sugar dissolves and the mixture is thick and glossy. Tint with a little food colouring.
  2. Turn the Bombe Alaska onto the lined tray. Spread evenly with the meringue mixture. Bake for 10 mins or until lightly browned. Transfer to a cake stand or serving platter. Serve immediately.
Summary
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Recipe Name
Bombe Alaska
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