Ingredients with Measurements:
- 4 ripe bananas
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips
Special equipment needed:
- Ice cream molds or muffin tins
- Parchment paper
- Blender or food processor
- Candy thermometer
Step-by-step instructions:
1. Peel and slice bananas into small pieces. Place them in a blender or food processor and blend until smooth.
2. In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves, stirring occasionally.
3. Increase the heat to high and cook until the mixture turns amber in color, about 5-7 minutes. Remove from heat.
4. Add butter and salt to the caramel mixture and stir until the butter melts.
5. Slowly pour in the heavy cream while stirring constantly. Add vanilla extract and stir until well combined.
6. Add the banana puree to the caramel mixture and stir until well combined.
7. Fold in chopped walnuts and chocolate chips.
8. Pour the mixture into ice cream molds or muffin tins lined with parchment paper.
9. Freeze for at least 4 hours or overnight.
10. To serve, remove the bombes glacées from the molds or tins and let them sit at room temperature for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Freezing time: 4 hours or overnight
Temperature:
Freezer temperature: 0°F (-18°C)
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 430
Fat per serving: 29g
Carbohydrates per serving: 42g
Protein per serving: 4g
Substitutions for ingredients:
- Walnuts can be substituted with pecans or almonds.
- Chocolate chips can be substituted with chopped dark chocolate.
Variations:
- Add a tablespoon of rum or bourbon to the caramel mixture for a boozy twist.
- Top the bombes glacées with whipped cream and caramel sauce for extra indulgence.
Tips and tricks:
- Make sure the caramel doesn't burn by keeping a close eye on it while cooking.
- Use ripe bananas for maximum flavor.
- To remove the bombes glacées from the molds or tins, dip them in warm water for a few seconds before unmolding.
Storage instructions:
Store the bombes glacées in an airtight container in the freezer for up to 1 week.
Reheating instructions:
No reheating necessary.
Presentation ideas:
Serve the bombes glacées on a plate drizzled with caramel sauce and topped with whipped cream and chopped walnuts.
Garnishes:
Whipped cream, caramel sauce, chopped walnuts, and chocolate shavings.
Pairings:
Pair the bombes glacées with a glass of dessert wine or a cup of coffee.
Suggested side dishes:
No side dishes necessary.
Troubleshooting advice:
- If the caramel mixture separates, whisk it vigorously until it comes back together.
- If the bombes glacées are too hard to unmold, let them sit at room temperature for a few minutes before trying again.
Food safety advice:
Make sure to use a candy thermometer to ensure the caramel reaches the correct temperature for food safety.
Food history:
The term "bombe glacée" comes from the French word for "ice cream bomb." It is a dessert made by freezing a mixture of cream, sugar, and flavorings in a mold.
Flavor profiles:
This dessert is sweet, creamy, and nutty with a hint of banana and caramel flavors.
Serving suggestions:
Serve the bombes glacées as a decadent dessert after a fancy dinner party.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Sweet, Creamy, Caramelized, Banana, Banana-Flavored