The word "bombe" has many meanings but in the culinary world, it is known as one of the most adventurous desserts to make in the kitchen. Specifically speaking, a Bombe Glacee is a dessert consisting mostly of ice cream molded into a dome. While some variations feature different flavored ice creams layered in the mold, other variations include different desserts like sorbet, mousse, meringue, whipped cream, etc.

Today, I will share the recipe for a super simple variation I like to call Napoleon style Bombe. However, don't let the name fool you since this variation won't be made with different flavors of ice cream.

Rather it will start with a vanilla ice cream dome layer, encased in a strawberry sorbet layer and finally encased in a ganache (chocolate sauce) layer; all of which will be made from scratch. Undoubtedly, that all sounds complicated but the entire process is actually pretty simple, seriously.

What makes this bombe super simple is the fact that each smaller dessert used will consist of a 3-ingredient recipe. We've already covered all of these recipes on this site before but will include them here in full detail for those who haven't had the chance to read them before. Of course, one could save time by buying most if not all of the required components from their local grocery store but where would the fun be in that?

The recipe

Ice Cream Ingredients:

  • 1 cup heavy cream, cold
  • 1/2 can sweeten condensed milk, cold
  • 1/2 tsp vanilla extract

Sorbet Ingredients:

  • 2 1/4 lb strawberries, fresh or frozen
  • 3 oz simple syrup
  • juice 1 lemon

Ganache Ingredients:

  • 8 oz bittersweet chocolate, chopped
  • 1 cup heavy cream
  • 1 tbsp unsalted butter

The Directions

Ice Cream Mold Directions:

  1. Pour the sweetened condensed milk into a bowl. Set aside.
  2. Combine the heavy cream and vanilla extract in another bowl. Beat the heavy cream until it forms soft peaks.
  3. Fold 1/3 of the heavy cream into the sweetened condensed milk with a rubber spatula. Fold the remainder until all ingredients are fully incorporated.
  4. Transfer to a baking pan and freeze for 3 hours or until it becomes slightly hard.

Sorbet Mold Directions:

  1. Combine all of the ingredients into a blender and run until smooth.
  2. Transfer the puree to an ice cream maker. Chill and churn until it becomes cold and slushy.
  3. Transfer to a baking pan and refrigerate.

Chocolate Mold Directions:

  1. Bring the heavy cream to a boil in a saucepan.
  2. Add the chopped chocolate and stir with a rubber spatula until the chocolate fully melts and fully combined.
  3. Transfer to a bowl and cover with plastic wrap, pressing down on the chocolate. Let it cool, then chill in a refrigerator.

Assembly Directions:

  1. Chill an 8" bowl in the freezer for an hour or until it is completely cold.
  2. When the ganache cools down, brush enough of it on the insides of the chilled bowl evenly and return it to the freezer for 30 minutes.
  3. When the ganache hardens, brush more of it to cover the hardened shell and return to the freezer again. Repeat this process until all the ganache is used up. Leave it in the freezer until the sorbet is ready. This could take a few hours.
  4. Scoop the sorbet on top of the chocolate dome with a spoon or ice cream scoop and smooth it down to cover the mold with a rubber spatula.
  5. Cover the outside of a 6 1/2" bowl of the same size of the 8" bowl with plastic wrap and press it gently into the sorbet mold to make it evenly. Return the bowls to the freeze for 30 minutes or until firm.
  6. When the ice cream is ready, remove the 6 1/2" bowl carefully from underneath the sorbet shell. Fill the remaining space with the ice cream using a spoon or ice cream scoop. If the ice cream is too hard, leave it out in room temperature until it becomes soft. Once the shell is fully filled, return the bowl to the freezer to harden.
  7. To unmold the bombe, submerge the bowl near to the rim in warm water. Run a sharp knife around the edges. Place a plate face down over the opening of the bowl and flip over to release the bombe onto the plate. Freeze before serving.
  8. When it's time to serve, cut the bombe in slices with a sharp knife.

Serves: 8
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