Classic Culinary Arts:

Bombe Glacee Recipe

One quart of strawberry or raspberry sherbet, Number 2, one pint of sugar, one pint and a half of water, the yolks of eighteen eggs, one large table-spoonful of vanilla extract. Boil the sugar and water together twenty minutes. Beat the yolks of the eggs very light. Place the sauce-pan, with the syrup, in another of boiling water. Stir the beaten yolks of eggs into this syrup and beat with a whisk for ten minutes. Take from the fire, place the basin in a pan of cold water, and continue beating for twelve or fifteen minutes. Pack an ice cream mould in salt and ice. Take the sherbet from the freezer and spread on the sides and bottom of the mould. When it is hard, put the cooked mixture in the centre, being careful not to disturb the sherbet. Cover the cream with a piece of thick white paper. Put on the cover, and cover the top of the mould with salt and ice. Bombe glacee can be made with any kind of (Number 2) sherbet, having the centre part flavored to correspond with the sherbet. The handsomest dishes are, of course, made with the brightest-colored sherbets.