“Basic Chocolate Ice Cream was placed in a bombe mold, turned out and decorated with rosettes of whipped cream and triangles of chocolate.”

“This ice cream is made in an ice cream maker.”—The Creative Cooking Course (1982)

CREATIVE COOKING BASIC CHOCOLATE ICE CREAM AND CHOCOLATE ICE CREAM BOMBE

2 C chocolate chips (3 ½ C if making bombe)
2/3 C water
5 C milk
1 ½ C sugar
8 egg yolks
2 tsp vanilla extract
1 pint whipping cream

Combine 2 C chocolate chips with water in a small saucepan and place over low heat, stirring until chips are melted. Heat milk to just below boiling in top of a 2 ½ quart double boiler over direct heat, remove from heat, and stir in melted chocolate. Combine 1 ¼ C sugar and egg yolks in a large mixer bowl with electric mixer on low speed until mixture is pale yellow and fluffy. Add chocolate milk mixture gradually to sugar mixture, taking care not to curdle egg yolks and beating until blended well. Add vanilla extract.

Pour mixture back into top of double boiler, place over boiling water (or medium-low heat), and cook, stirring constantly, for about 10 minutes, until mixture is thickened and smooth. Place in refrigerator or freezer until mixture is chilled thoroughly. Whip cream with electric mixer or wire whisk until soft peaks form, add remaining ¼ C sugar, and beat until blended. Fold cream into cooled chocolate mixture, pour into can of electric or manual ice cream maker, and freeze according to instructions.

TO MAKE CHOCOLATE ICE CREAM BOMBE

Spoon frozen ice cream into 1 ½ quart mold lined with plastic wrap. Cover all over with 2 layers of aluminum foil. Place in freezer until ready to decorate and serve. Melt remaining 1 ½ C chocolate chips according to instructions above, pour melted chocolate onto a foil-lined jelly roll pan, and spread smooth with pastry scraper to about 1/8 inch thickness. Place in freezer to harden. Cut small triangular shapes in chocolate with a paring knife and return to freezer for about 5 minutes. Peel off foil and break chocolate triangles apart. Place back in freezer until ready to use. Unmold frozen chocolate Ice Cream Bombe onto serving dish, place chocolate triangles around mold, and pipe with rosettes of additional whipped cream (sweetened to taste with confectioners’ sugar, if desired).