Chocolate Bombe

Cooking Instructions

Soak: 1-1/2 teaspoons gelatin

in: 1 cup cold water

Stir and bring to the boiling point: 1 cup milk

1-1/2 cups sugar

2 to 4 tablespoons cocoa

Dissolve the gelatin in the mixture. Cool. Add: 1 teaspoon vanilla

Chill until about to set. Whip until thickened, but not stiff: 2 cups whipping cream

Fold lightly into the gelatin mixture. To still-freeze the bombe in a mold or in foil-covered refrigerator trays, see p. 761 [below].

To make still-frozen ice cream in freezer trays, prepare as in the following recipes. After about 2 hours of freezing, remove tray from freezer and beat contents well. Return to freezer. Repeat the beating in about 2 hours and again in 2 more hours if crystals appear on the surface. Refreeze after each beating. Cover the tray closely each time with plastic or foil. Do not store more than 24 hours if you want a satisfactory texture. You may form individual parfaits before the last freezing in stemmed tall parfait glasses, layering the ice creams between preserved fruits and sauces.