Cheat's Ice Cream Bombe Alaska
A Cheat's Ice Cream Bombe Alaska is made using ingredients mainly found in the supermarket. It is simple, delicious and super adaptable. Food play at its finest.
Servings 12 slices
Equipment
- 1 x Hand Mixer or Stand Mixer
Ingredients
The Ice Cream - Te Aihikirīmi:
- 1 L aihikirīmi pihikete (ice cream, cookies and cream)
- 1 L aihikirīmi (ice cream, rocky road)
Optional Add Ins:
- ½ C māngohe (marshmallows), crushed nuts, flaked chocolate.
The Sponge - Keke Kōpungapunga
- 1 unfilled sponge roll (store-bought)
Boysenberries - Poihanapere (Optional)
- 425 g Kēna poihanapere (can of boysenberries, in syrup)
The Chocolate - Te Tiakarete: (Optional)
- 65 g tiakarete parauri kua rewaina (melted dark chocolate) or any chocolate that you like.
The Meringue - Te Merenge:
- 1 quantity French Meringue or Swiss Meringue. Either work perfectly for this recipe.
The Decorations - Ngā Whakarākei
- 1 C kākano pamakaranete (pomegranate seeds)
- ½ C (70 g) pihitāhio (pistachios, roasted and salted with shells removed)
Instructions
Prepare the bowl:
- Line a 2 litre capacity bowl with baking paper. Scrunch it up first, then place it in so it moulds in to the bowl easier. Leave the ice cream on the bench for five minutes to soften slighty.
Add the Ice Cream:
- Press the first 1 litre of aihikirīmi (ice cream) in to the bottom of the bowl and smooth it out. If you are using the optional add-ins, add them in between the two favours of aihikirīmi (ice cream). They can also be folded through the ice cream or studded through.
Chill the Ice Cream:
- Press in the second flavour and smooth it out.
- Add a lid or wrap it in plastic wrap and freeze for at least 2 hours or up to 5 days.
Add the Sponge:
- Once the chill time is over, cut out a piece of sponge, the same size as the top of the bowl with the ice cream in it. Use the same sized bowl as a guide.
- Press it on top of the chilled aihikirīmi and it now acts as a base. Tip it upside down on to a serving plate. Remove the baking paper.
- Cut pieces of the keke kōpungapunga (sponge) and drape it over the aihikirīmi (ice cream). If you have used the wai poihanapere (boysenberry juice), face the juice soaked sponge against the ice cream.
- Cut pieces of the remaining keke kōpungapunga (sponge) and drape it over the aihikirīmi (ice cream).
Add the Chocolate:
- Drizzle over the tiakarete kua rewaina (melted chocolate) with a spoon.
- Freeze it again as you make the meringue. This can be left for up to 2 hours, too much longer than that and it may affect the texture of the sponge.
Make the Meringue:
- Make one quantity of my French Meringue or Swiss Meringue.
Decorate the Bombe Alaksa:
- Smear the merenge (meringue) all over the sponge, making sure to cover every part. Torch it with a chef's torch if you have one.
- Decorate with pamakaranete (pomegranate) and pihitāhio (pistachios) or whatever decorations you are using.
Serve:
- Slice the Bombe Alaska as soon as the meringue is placed on. It can be also be returned to the freezer for up to 2 hours but beyond that the merenge (meringue) will start to loose its fluffy joy. Drizzle over a bit more of the wai poihanapere (boysenberry juice) and some poihanapere (boysenberries) from the can and enjoy.
- This can be frozen again but the sponge and meringue will start to lose the texture it once had so I would eat within a day.