Ice Bomb

I'm not a big fan of ice cream. Maybe that's strange, but that's just how I am. I'll eat it, but I don't need it, and I don't get as much enjoyment out of it as, say, from an iced coffee like a frappé. Sometimes, though, I do get a craving, especially when the ice cream is made (even partly) by me, a little experiment, a challenge.

Ice Bomb

I really liked the idea of an ice bomb because it combines two tasty mixtures: ice cream and parfait, a delicate mixture that doesn't require any complicated mixing. An ice bomb would surely be even better made with homemade ice cream. If you use store-bought, be careful not to let it melt too much, because the mixture has to sit in the freezer for a while longer.

The fruit isn't necessary here, but biting into frozen cherries was quite a pleasant experience for me.

Ice Bomb

With this recipe I'm waving my little paw at all of you and heading off on vacation back to my home region. I'm sure I won't be able to resist and will write something from time to time, but overall I plan to rest and enjoy my mom's cooking :)

Instructions - Ice Bomb:

Bring the water and sugar to a boil.

Beat the egg yolks until fluffy and, very slowly, stirring constantly, pour in the still-hot syrup. Keep beating until the mixture becomes thick and cools down. Add the cocoa and mix gently. Whip the cream and gently fold it into the yolk mixture. At the end you can also add some liqueur, or coffee instead of the cocoa.

Line a mold or bowl with plastic wrap and spread a layer of vanilla ice cream about 1 cm thick. Pour the yolk mixture into the middle, arrange the fruit on top and place in the freezer for at least 3 hours.

Enjoy!