SPICED COFFEE ICE CREAM BOMBE WITH CARAMEL SYRUP

Spiced Coffee Ice Cream Bombe With Caramel Syrup image

Make and share this Spiced Coffee Ice Cream Bombe With Caramel Syrup recipe from Food.com.

Provided by evelynathens

Time 1h10m

Yield 14 serving(s)

Number Of Ingredients 14

Ingredients

4 cups half-and-half
2 cups whipping cream
2 vanilla beans, split lengthwise
14 large egg yolks
1 1/3 cups sugar
5 teaspoons instant espresso powder
1 teaspoon cinnamon
1 teaspoon nutmeg
32 amaretti cookies, coarsely broken (Italian macaroons)
1 cup sugar
1/4 cup water, plus
3 tablespoons water
5 tablespoons brandy
1 1/2 cups chilled whipping cream

Steps:

For ice cream: Line 9-cup charlotte mold or 9-inch-diameter soufflé dish with double-thick layers of plastic wrap, extending over sides; place mold in freezer.
Mix half and half and cream in large saucepan; scrape in seeds from vanilla beans; add beans; bring to simmer; whisk yolks and sugar in large bowl to blend; gradually whisk in hot half and half mixture; return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil); strain into large bowl; dvide custard equally between 2 medium bowls; add espresso powder and spices to custard in 1 bowl, stirring until espresso powder dissolves; cover and chill both custards until cold.
Process coffee-spice custard in ice cream maker according to manufacturer’s instructions; spoon ice cream into mold; using back of spoon and working quickly, spread ice cream over bottom and up sides of mold, leaving center hollow (you may need to freeze ice cream for a while if it becomes too soft and starts to melt down the sides before molding); feeze until firm, about 1 hour; using back of spoon, respread ice cream up sides of mold and even with top rim; place mold in freezer.
Process plain custard in ice cream maker according to manufacturer’s instructions; add cookie crumbs during last 1 minute of processing; spoon ice cream into center of mold, filling completely (reserve any remaining ice cream for another use); cover bombe; freeze overnight (can be made up to 1 week ahead; keep frozen).
For syrup: Stir sugar and ¼ cup water in medium saucepan over low heat until sugar dissolves; increase heat and boil without stirring until syrup turns deep amber, occasionally swirling pan; add brandy and remaining 3 tblsps water (stand back!); stir over low heat until caramel syrup is smooth; cool (can be prepared 1 day ahead; cover tightly and let stand at room temperature).
Whip cream in medium bowl to stiff peaks; spoon whipped cream into pastry bag fitted with medium star tip; unmold bombe onto serving plate; peel off plastic; pipe columns of cream up sides of bombe; pipe more cream on top of bombe; serve with syrup.

Nutrition Facts : Calories 588.1, Fat 36.8, SaturatedFat 21.2, Cholesterol 408.6, Sodium 96.6, Carbohydrate 54, Fiber 0.4, Sugar 40, Protein 8.7