Deliciously Creamy Spiced Coffee Ice Cream
Are you ready to impress your dinner guests with a show-stopping dessert? Look no further than this recipe for a Spiced Coffee Ice Cream Bombe with Caramel Syrup. This decadent treat is perfect for any occasion, from holiday dinners to summer barbecues.
The combination of spiced coffee, caramel sauce, and three different flavors of ice cream makes for a flavor explosion in every bite. And the presentation? Absolutely stunning. Your guests will be amazed at the beautiful layers of creamy goodness.
But don’t be intimidated by the fancy name or intricate layers – this recipe is easier than it looks. With just a few simple ingredients and a little bit of patience, you’ll have a masterpiece ready to serve in no time.
So what are you waiting for? Read on for the full recipe and get ready to become the dessert hero of your next gathering.
Why You’ll Love This Recipe
Are you looking for a show-stopping dessert to impress your guests at your next dinner party? Look no further than this Spiced Coffee Ice Cream Bombe with Caramel Syrup recipe. Trust me, once you taste this heavenly creation, you’ll be hooked and your guests will be begging for the recipe.
The combination of spiced coffee ice cream, caramel syrup, and amaretti cookies creates a flavor explosion in every bite. With cinnamon, nutmeg, and instant espresso powder as the fragrant spices that give the dessert its unique taste, it offers something different from traditional desserts.
Not only is this dessert delicious but also great for entertaining because it can be made ahead of time and kept in the freezer until you are ready to serve it. The spiced coffee ice cream and caramel syrup can also be used separately for other dishes, making it a versatile recipe.
Plus, with substitutions and variations available, you can modify the recipe according to your preferences. For example, swap the caramel syrup for a chocolate sauce or add pieces of chocolate rough for an extra indulgent treat.
And it’s not just about the taste! There’s something visually stunning about presenting a dessert that’s been turned out of a shimmering bombe mold onto a platter, revealing layers of contrasting colors and textures.
So indulge your sweet tooth with this Spiced Coffee Ice Cream Bombe with Caramel Syrup recipe. It’s guaranteed to make your taste buds dance with joy and leave your guests impressed for days to come.
Ingredient List
Here are the ingredients needed to make Spiced Coffee Ice Cream Bombe With Caramel Syrup Recipe:
- Water: 2 cups for the syrup, 1/2 cup for the ice cream bombe
- Sugar: 1 and 1/2 cups for the syrup, 1/3 cup for the ice cream bombe
- Amaretti cookies: Crushed, 1/2 cup
- Nutmeg: Freshly grated, 1/4 teaspoon
- Cinnamon: Ground, 1/4 teaspoon
- Instant espresso powder: 2 tablespoons, mixed with 2 tablespoons water to make a smooth paste
- Vanilla beans: Split and scraped pod, 1 bean or 1 teaspoon vanilla extract
- Half-and-half: 2 cups
- Egg yolks: 6 large yolks
- Ice cream: Coffee, caramel, and vanilla flavors — each quart softened slightly
- Caramel sauce:
- Creamy caramel sauce: recipe below. or,
- Ready-made caramel sauce, used about 1 cup if you want a quick solution. Or,
- Salted caramel or coffee-caramel sauce: you can also use leftover Christmas pudding with brandy and advocaat.
Additionally, you can use chocolate ice cream or coconut ice cream flavors as substitutions or variations for coffee and caramel ice cream. You can also experiment with toffee coffee drink recipes to give it your twist. Remember to get creative with the dessert recipes!
The Recipe How-To
Now that you have seen why you’ll love the Spiced Coffee Ice Cream Bombe With Caramel Syrup recipe, let’s dive into the recipe how-to itself. The steps outlined below will guide you in making this dessert from scratch. Get ready to follow through with the instructions and enjoy a sweet and delicious treat!
Ingredients:
Before we begin, let’s take a look at what you’ll need for this recipe. You can find these ingredients in most grocery stores:
- 2 cups cold water
- 1 1/2 cups sugar, divided
- 2 cinnamon sticks
- 4 ounces (approximately 24) amaretti cookies, crushed
- 1/4 teaspoon ground nutmeg
- 3 tablespoons instant espresso powder
- 2 vanilla beans, split and scraped
- 2 cups half-and-half
- 3 cups coffee ice cream, slightly softened
- 3 cups caramel ice cream, slightly softened
- 3 cups vanilla ice cream, slightly softened
- Salted caramel sauce or caramel sauce (store-bought or follow the recipe linked)
Now that we have our ingredients set up, we can start making our Spiced Coffee Ice Cream Bombe With Caramel Syrup.
Making the spiced caramel syrup:
- In a medium-sized saucepan, combine cold water with one cup of sugar.
- Add cinnamon sticks and bring to a boil over medium-high heat.
- Lower heat to low and simmer syrup for approximately five minutes.
- Remove from heat and let cool for about ten minutes.
- Remove cinnamon sticks and discard them.
- Add the crushed amaretti cookies to the syrup along with nutmeg, espresso powder, and vanilla beans.
- Stir everything together and set aside.
Preparing the ice cream bombe:
- Take a 9-inch loaf pan and line it with plastic wrap or two sheets of parchment paper.
- Drizzle caramel sauce over the bottom and sprinkle crushed amaretti cookies over it.
- Using an electric mixer, in a separate bowl, beat the half-and-half with the remaining sugar until fully combined.
- Split this whisked mixture into three equal parts.
- Add coffee ice cream to the first bowl, vanilla ice cream to the second, and caramel ice cream to the third bowl.
- Mix each of the bowls well until their respective ingredients are well-incorporated.
- Start layering by spreading caramel ice cream first on top of the caramel syrup base in the loaf pan evenly.
- Repeat this step with the coffee ice cream and vanilla ice cream respectively, making sure to smooth out each layer as you go along and add more caramel sauce with crushed amaretti on each layer apart from the topmost one.
- Once finished layering, bring overhanging plastic wrap or parchment paper over the top
Substitutions and Variations
The recipe for Spiced Coffee Ice Cream Bombe with Caramel Syrup is a classic that will wow your taste buds. However, don’t be afraid to switch things up and explore different flavors and ingredients to make it your own.
For starters, instead of using brandy in the caramel syrup, you could use advocaat, a Dutch liqueur made with eggs and brandy. This will give it a unique and creamy texture with notes of vanilla.
If you’re not a fan of nuts, consider swapping out amaretti cookies for ginger snaps or graham crackers. Or try adding some chopped chocolate chunks to the mix for an extra indulgent treat.
Instead of using traditional vanilla ice cream, try mixing in some coconut ice cream or mango sorbet for a tropical twist. If you’re feeling adventurous, experiment with different types of coffee ice cream, such as festive spiced caramel or deep-fried coffee coconut.
For those who prefer a more savory flavor profile, consider substituting the caramel syrup with a salted caramel sauce or chocolate sauce. You could even repurpose leftover Christmas pudding by blending it into the ice cream or using it as a garnish.
Ina Garten suggests adding cranberry sorbet on top of the bombe for a festive pop of color, while a rough chocolate bombe can give it an extra bite. The options are endless so have fun exploring all the different variations and substitutions to make this recipe truly your own.
Serving and Pairing
This Spiced Coffee Ice Cream Bombe with Caramel Syrup Recipe is an elegant and impressive dessert that will impress your guests. It’s perfect for a special occasion or dinner party, and it pairs perfectly with a cup of strong coffee, espresso, or brandy.
To serve, you can slice the bombe into individual portions and drizzle each slice with the caramel syrup. You can also garnish each slice with a sprinkle of crushed amaretti cookies or grated nutmeg for added texture and flavor.
If you want to take this dessert to the next level, you can try pairing it with other desserts such as chocolate ice cream, cranberry sorbet, or even coconut ice cream. The spiced caramel and chocolate roughness of the coffee bomb will complement any sweet pairing while adding depth of taste to your meal.
For those who love coffee treats, serving an individual scoop of coffee ice cream alongside a small piece of the bombe would be extraordinary. It is best to let the cream slightly soften before serving and watch as everyone cheers on this delightful dessert.
If you’re feeling adventurous, you may try deep frying a little leftover Christmas pudding or serving a simple mango sorbet alongside the Spiced Coffee Ice Cream Bombe with Caramel Syrup Recipe. Anything slight less rich than the spiced bombe will complement its flavors without overwhelming them.
Overall, this Spiced Coffee Ice Cream Bombe with Caramel Syrup Recipe is a dessert that provides endless possibilities in presentation and flavor pairing.
Make-Ahead, Storing and Reheating
This spiced coffee ice cream bombe with caramel syrup recipe is a great dessert for entertaining, as it can be made ahead of time and stored in the freezer for up to a week. To make-ahead, follow the recipe instructions to assemble the bombe and freeze it until firm. When ready to serve, remove it 10-15 minutes before serving to allow it to soften slightly.
For storing leftovers or making the bombe ahead of time, wrap it tightly in plastic wrap and place it in an airtight container in the freezer. When you’re ready to serve, remove it from the freezer and let it thaw for 10-15 minutes before cutting into slices.
To reheat leftover caramel sauce, simply microwave it on low power or warm it gently on the stovetop. Be sure to stir frequently as you heat it to avoid burning or scorching, especially if you’re reheating the sauce on the stove.
If you have leftover spiced coffee ice cream, store it in an airtight container in the freezer for up to two weeks. To serve, remove the container from the freezer and let it thaw for 5-10 minutes before scooping.
Overall, this recipe is perfect for making ahead of time and storing in your freezer until you’re ready to impress your guests with an indulgent dessert that’s both delicious and unique.
Tips for Perfect Results
Here are some tips and tricks to ensure that your spiced coffee ice cream bombe with caramel syrup turns out perfectly every time:
1. Use high-quality ingredients – Starting with premium quality ingredients can make all the difference in achieving a delicious dessert. Try using fresh vanilla beans, high-quality brandy or rum, and Starbucks coffee for an extra boost of flavor.
2. Keep your ice creams slightly softened- When layering the different types of ice cream, it’s best to work with them when they’re slightly softened. This makes them easier to spread out evenly in the mold and helps all of the layers adhere well together.
3. Use a good quality mold – Choose a rounded mold or a bowl that is deep enough to hold all the layers of the ice cream bombe without overflowing. Sturdy materials like ceramic or glass work best.
4. Don’t skip the spice mixture- The combination of nutmeg, cinnamon, and instant espresso powder is what gives this dessert its unique flavor profile. Be sure to use these spices in proper proportions so that no one flavor overtakes the other.
5. Allow ample time for freezing- It’s important to leave enough time for each layer to freeze before adding the next one so that they don’t meld together into one muddled mess. Be patient and wait until each layer is firm before adding the next.
6. Serve with warm caramel sauce – To really complete this dessert, we recommend serving it with a warm caramel sauce poured over top when you slice into it. The contrast between the cold ice creams and warm sauce will be heavenly.
7. Experiment with different variations- After you’ve nailed down the basic recipe, don’t be afraid to play around with different variations! Try using different types of ice cream flavors like chocolate chip, coconut or cranberry sorbet or experiment with different sauces like spiced caramel or chocolate rough depending on your preferences.
With these helpful tips in mind, you’re now ready to confidently tackle this delicious spiced coffee ice cream bombe with caramel syrup.
Bottom Line
In conclusion, if you’re looking for a dessert recipe that’s sure to impress your guests, then look no further than the Spiced Coffee Ice Cream Bombe with Caramel Syrup Recipe. This recipe is not only delicious, but it’s also easy to make and can be customized to your liking by trying different variations and substitutions. From coffee caramel sauce to coconut ice cream, there are endless possibilities to explore.
This recipe is perfect for any occasion, whether you’re enjoying it at a dinner party or making it as a special treat for yourself. Plus, it’s a great way to elevate your coffee game beyond the standard cup of joe.
So why settle for ordinary when you can enjoy something extraordinary? Give this recipe a try and impress your taste buds with the rich and decadent flavors of spiced coffee ice cream bombe with caramel syrup.
Spiced Coffee Ice Cream Bombe With Caramel Syrup Recipe
Ingredients
Ice Cream
- 4 cups half-and-half
- 2 cups whipping cream
- 2 vanilla beans, split lengthwise
- 14 large egg yolks
- 1 1/3 cups sugar
- 5 teaspoons instant espresso powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 32 amaretti cookies, coarsely broken (Italian macaroons)
Syrup
- 1 cup sugar
- 1/4 cup water, plus
- 3 tablespoons water
- 5 tablespoons brandy
Garnish
- 1 1/2 cups chilled whipping cream
Instructions
- For ice cream: Line 9-cup charlotte mold or 9-inch-diameter soufflé dish with double-thick layers of plastic wrap, extending over sides; place mold in freezer.
- Mix half and half and cream in large saucepan; scrape in seeds from vanilla beans; add beans; bring to simmer; whisk yolks and sugar in large bowl to blend; gradually whisk in hot half and half mixture; return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil); strain into large bowl; dvide custard equally between 2 medium bowls; add espresso powder and spices to custard in 1 bowl, stirring until espresso powder dissolves; cover and chill both custards until cold.
- Process coffee-spice custard in ice cream maker according to manufacturer’s instructions; spoon ice cream into mold; using back of spoon and working quickly, spread ice cream over bottom and up sides of mold, leaving center hollow (you may need to freeze ice cream for a while if it becomes too soft and starts to melt down the sides before molding); feeze until firm, about 1 hour; using back of spoon, respread ice cream up sides of mold and even with top rim; place mold in freezer.
- Process plain custard in ice cream maker according to manufacturer’s instructions; add cookie crumbs during last 1 minute of processing; spoon ice cream into center of mold, filling completely (reserve any remaining ice cream for another use); cover bombe; freeze overnight (can be made up to 1 week ahead; keep frozen).
- For syrup: Stir sugar and ¼ cup water in medium saucepan over low heat until sugar dissolves; increase heat and boil without stirring until syrup turns deep amber, occasionally swirling pan; add brandy and remaining 3 tblsps water (stand back!); stir over low heat until caramel syrup is smooth; cool (can be prepared 1 day ahead; cover tightly and let stand at room temperature).
- Whip cream in medium bowl to stiff peaks; spoon whipped cream into pastry bag fitted with medium star tip; unmold bombe onto serving plate; peel off plastic; pipe columns of cream up sides of bombe; pipe more cream on top of bombe; serve with syrup.
Add Your Own Notes
Nutrition
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