• Choose a category
• All
• Classic-Fiction

By Root 2153 0

over a pot of barely simmering water. When melted, remove from heat; stir the chocolate occasionally to let it cool, 8 to 10 minutes. Place a wire rack over a rimmed baking sheet; set aside. Remove 1 malt ball at a time from the freezer; dip in the melted chocolate. Using a spoon or small offset spatula, very quickly turn to coat the ball and lift it out of the chocolate. Place on a wire rack, and let excess chocolate drip off (chocolate will adhere to wire rack if allowed to sit too long). Gently transfer the malt ball bombe to a waxed-paper–lined tray; return to the freezer before the chocolate is completely set. Repeat the process with the remaining balls. If not serving immediately, wrap each ball in plastic wrap after it is completely frozen. Serve on plates with forks.

banana split bombe

SERVES 10 TO 12

Each of this bombe’s layers must freeze solid before the next is added. Don’t rush the freezing time, or the layers will run together.

Cooking spray

2 pints chocolate ice cream

3 medium bananas (about 1¼ pounds)

2 teaspoons milk

½ cup sugar

½ teaspoon pure vanilla extract

Hot Fudge Sauce (recipe follows), room temperature

1 pint vanilla ice cream

1 cup walnuts, coarsely chopped

2 tablespoons cold water

1. Place a circle of parchment in the bottom of an 8 × 3-inch springform pan. Lightly coat the bottom of the pan with cooking spray to adhere the parchment; set aside. Put in freezer for 30 minutes.

2. Beat 1½ pints chocolate ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Using a small offset spatula or a spoon, spread the ice cream evenly on the bottom and up the sides of the springform pan. Work quickly, or the ice cream will not stay on the sides very long. If the ice cream starts to fall, return the ice cream–lined pan to the freezer for 10 minutes, and then finish lining. Transfer the ice cream–lined pan to the freezer until hardened, about 45 minutes.

3. In the bowl of a food processor combine 2 bananas, milk, ¼ cup sugar, and vanilla. Process 30 seconds or until smooth, and add the remaining banana. Pulse until there are only small pieces of banana, about the size of peas. Transfer the mixture to a bowl, and set aside.

4. Remove the pan from the freezer, and spread half, about ¾ cup, of the banana mixture into the bottom of the chocolate ice cream–lined pan. Return to the freezer until hardened, about 2 hours. Cover the remaining banana mixture with plastic wrap, and refrigerate. When hardened, remove the pan from the freezer; ladle 1 cup room-temperature hot fudge sauce over the banana layer. Return to the freezer until hardened, about 15 minutes. Set aside the remaining fudge sauce to serve with the finished bombe, or store in a plastic container in the refrigerator for up to 1 week.

5. Soften the vanilla ice cream as above. Remove the pan from the freezer, and add 1 cup softened vanilla ice cream, using a small offset spatula or spoon to spread it evenly. Return the pan to the freezer, and let the ice cream harden, about 1 hour. The remaining soft vanilla ice cream can be returned to its container and stored in the freezer; it will soften quickly when you need it again.

6. Preheat the oven to 350°F. Spread the walnuts evenly on a baking pan, and toast them in the oven, about 7 minutes, until fragrant and lightly golden. Remove from the oven, and let cool. In a medium nonstick sauté pan, combine the remaining ¼ cup sugar and the cold water. Stir over medium-high heat until the sugar is dissolved; stop stirring, and let boil. The sugar will begin to caramelize in the pan; you can pick up the pan and slightly swirl the sugar to allow for even caramelizing. Let the caramel turn to a dark golden brown, about 5 minutes, and immediately add the nuts to the pan. Turn off the heat. Using a wooden spoon, stir the nuts in the caramel to coat them evenly. Transfer the nuts directly onto a Silpat baking mat, and spread them into an even layer. Let cool; break into small pieces.

7. Remove the ice