Vanilla and Chocolate Bomb

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Yield
0.0 people
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Take for six to eight people one pint of vanilla custard ('Book of Ices,' page 23), and when it is cool put it into the charged freezer and freeze it to the consistency of a thick batter.
  2. Then add half a pint of stiffly-whipped cream that is lightly sweetened.
  3. Refreeze it, and with it fill a bomb mould containing a pipe.
  4. Close up the mould and put it in the charged ice cave for two and a half to three hours, during which time give it an occasional turn, so that the ice may be evenly frozen.
  5. Then dip the mould into cold water, remove the lid with the pipe and fill the space formed by the latter with Fry's powdered vanilla chocolate.
  6. Turn out the bomb carefully on a napkin or dish-paper, and serve for a dinner or dessert ice with George's Cheltenham Wafers.
Original Text
Vanilla and Chocolate Bomb Bombe à la Vanille au Chocolat Take for six to eight people one pint of vanilla custard ('Book of Ices,' page 23), and when it is cool put it into the charged freezer and freeze it to the consistency of a thick batter; then add half a pint of stiffly-whipped cream that is lightly sweetened, refreeze it, and with it fill a bomb mould containing a pipe; close up the mould and put it in the charged ice cave for two and a half to three hours, during which time give it an occasional turn, so that the ice may be evenly frozen, then dip the mould into cold water, remove the lid with the pipe and fill the space formed by the latter with Fry's powdered vanilla chocolate; turn out the bomb carefully on a napkin or dish-paper, and serve for a dinner or dessert ice with George's Cheltenham Wafers.
Notes
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