Bombe with Fruits (Bombe aux Fruits)

Ingredients

• 1 sufficient quantity to line the mould chocolate ice cream (Should be softened just enough to spread and press against the inside of the bombe mould without melting completely. Use a good-quality store-bought or homemade chocolate ice cream.)
• 1 sufficient quantity to fill the centre vanilla cream ice (Should be slightly softened so it can be mixed with the other filling ingredients. Use a good-quality store-bought vanilla ice cream or homemade vanilla cream ice.)
• 1 wineglassful (approximately 120 ml / 4 fl oz) kirsch (Kirsch is a clear cherry brandy. It is stirred into the vanilla cream ice filling.)
• 0.5 pint (approximately 285 ml) whipped cream (Whip the cream to soft peaks before folding into the vanilla cream ice mixture. Start with the same volume of double or heavy cream before whipping.)
• 0.25 pound (approximately 115 g) candied fruits, cut into small dice pieces (Use a selection of your preferred candied or glacé fruits. Cut them into small, uniform dice pieces of roughly 5 mm before soaking.)
• 1 tablespoon noyeau syrup (Noyeau is an almond- or peach-kernel-flavoured liqueur or syrup. It is used to soak the diced candied fruits before they are folded into the filling.)
• 1 sufficient quantity to pack around the mould ice (crushed or cracked) (Used to surround the bombe mould in a basin or deep tin during freezing. Crushed ice works best as it packs more tightly around the mould.)
• 1 sufficient quantity to mix with the ice coarse salt (Mixed with the crushed ice to lower its freezing temperature and help freeze the bombe. Use a generous quantity — roughly 1 part salt to 4 parts ice by volume.)

Instructions

1. 1Place the diced candied fruits into a small bowl. Pour the tablespoon of noyeau syrup over them and stir to coat. Set aside to soak while you prepare the other components. This allows the fruits to absorb the syrup's almond-like flavour before being folded into the filling.
2. 2Find a large, deep basin or tin that is big enough to hold your bombe mould with space around all sides. Fill the bottom with a thick layer of crushed ice, then scatter a generous amount of coarse salt over it. Mix the salt and ice together roughly. This salt-and-ice mixture will lower the temperature well below the normal freezing point of water, keeping the bombe mould frozen solid throughout the assembly and freezing process. Keep this basin ready near your work area.
3. 3Place your bombe mould into the centre of the prepared ice-and-salt basin. Pack more crushed ice and salt around the outside of the mould, pressing it in firmly so the mould is surrounded on all sides. The mould should sit stably without tipping. This keeps the mould cold so the chocolate ice cream you add in the next step will firm up quickly against the walls rather than sliding down.
4. 4Remove the chocolate ice cream from the freezer and allow it to soften for a few minutes until it is pliable but not melting — it should hold its shape when pressed. Working quickly, spoon the chocolate ice cream into the cold bombe mould. Use the back of a large spoon or your fingers (protected with a clean cloth) to press the ice cream evenly up the sides and across the base of the mould, forming a uniform shell. Aim for a thickness of about 2–3 cm. Try to keep the centre hollow. If the ice cream begins to melt or slide, return the mould to its ice-and-salt bath for a few minutes to firm up before continuing.
5. 5In a large mixing bowl, place the softened vanilla cream ice. Pour in the wineglassful of kirsch and stir gently to combine. Fold in the half pint of whipped cream using a large spoon or spatula, using gentle folding motions to keep the mixture light and airy. Finally, add the noyeau-soaked candied fruit pieces (from step 1) and fold them evenly through the mixture. Work quickly so the mixture stays cold.
6. 6Spoon the vanilla cream ice filling into the hollow centre of the chocolate-lined bombe mould. Fill it all the way to the top, pressing gently to eliminate any air pockets. Smooth the top surface flat with the back of a spoon. If your bombe mould has a lid, press it firmly into place. If it does not have a lid, cover the top tightly with a double layer of cling film or foil, pressing it directly against the surface of the filling.
7. 7Carefully pack more crushed ice and salt all around the sides of the filled, sealed bombe mould in its basin or tin, ensuring the mould is fully surrounded. Place the entire assembly in your freezer (or, as the original recipe states, in an ice cave — a well-insulated freezing chest packed with salted ice). Leave to freeze undisturbed for 4 hours. The long freezing time ensures the bombe sets completely solid all the way through, including the centre filling.
8. 8Remove the bombe mould from the freezer and lift it out of the ice-and-salt bath. Wipe the outside of the mould clean with a cloth. If the mould has a lid, unclip or unscrew it and remove it carefully. To unmould, dip the outside of the mould briefly into a basin of cold water (not hot — just cold water to loosen the seal without melting the ice cream) for 5–10 seconds. Place your serving plate upside-down on top of the open end of the mould, then quickly flip both the mould and the plate together in one confident motion so the plate is now on the bottom. Give the mould a firm shake. The bombe should drop cleanly onto the plate. If it does not release immediately, dip the outside of the mould briefly in cold water again and try once more. Remove the mould carefully.
9. 9Fold a clean napkin or place a decorative dish-paper on your serving dish or plate. Carefully slide or lift the unmoulded bombe onto the centre of the napkin or dish-paper. The napkin or paper serves both a decorative purpose and a practical one — it absorbs any moisture and prevents the bombe from sliding. Serve immediately at the table, as the bombe will begin to soften quickly once out of the freezer.