Chocolate Lemon Verbena Bombe with Fudge Sauce  


Ingredients
Lemon Verbena Ice Cream
• 2 cups heavy cream
• 1/2 cup lemon verbena leaves (1/4 cup dried)
• 6 egg yolks
• 2 cups milk
• 1 cup sugar
• 1 tablespoon finely grated lemon zest
• pinch salt
 

Hot Fudge Sauce
• 2/3 cup heavy cream
• 1/2 cup light corn syrup
• 1/4 cup packed dark brown sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 6 ounces bittersweet chocolate, finely chopped
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla


 

Directions:
An ice cream bombe is a relatively easy but festive dessert. Simply layer two or three flavors of ice cream into a mold. A simple bowl works extremely well. To expedite removing the bombe from the mold, chill it and brush lightly with an unflavored vegetable oil before filling. Allow the ice cream for the outside of the bombe to soften slightly and then line the mold all the way up the sides with a layer about 1-1/2" thick. Reserve and refreeze enough ice cream to cover the bottom of the mold after the center has been filled with the second flavor. If it’s a very warm day, set the mold in a bowl of ice while working to prevent the ice cream melting as it goes into the mold. Place the mold in the freezer until the ice cream has hardened. If desired press a smaller ice-filled bowl inside the first layer to eliminate any air bubbles and shorten freezing time. Remove the mold from the freezer and fill the center to within an inch of the top with the second ice cream, then return to the freezer. When the center has had time to harden, add the final layer of the first flavor ice cream to cover the bottom. Freeze until ready to serve. To unmold, dip briefly in hot water or cover with a cloth wrung out in hot water. Be careful not to let the ice cream get too soft. Set unmolded bomb back in the freezer until ready to serve.
Knowing the synergistic effect of chocolate and lemon, we substituted slightly sweet lemon verbena for the more acidic citrus flavor to add an unexpected sophistication. While a good quality chocolate ice cream from the market is perfectly fine for the outer shell the lemon verbena must be made at home using either the fresh or dried herb.
 

Lemon Verbena Ice Cream
Place the cream in a saucepan and bring just to the boiling point. Remove from the heat and stir in the lemon verbena. Let steep, covered, until the cream is cool, at least 30 minutes. Strain, pressing on the laves to extract all the flavor. In a double boiler, whist the eggs and milk together thoroughly. Stir in the sugar, lemon rind, and salt. Cook, stirring constantly, over hot not boiling water until the mixture is thick enough to coat a spoon. Cool, cover and chill until cold. Stir in the flavored cream, milk and freeze in an ice cream maker according to the manufacturer’s instructions.
Makes approximately 2 quarts.
 

Hot Fudge Sauce
Place cream, corn syrup, cocoa, salt, and half of chipped chocolate in a heavy saucepan and bring to a boil over medium heat, stirring until the chocolate is melted. Lower heat and continue to cook at a low boil, stirring occasionally, 5 minutes. Remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool to warm before serving or cool completely and chill in an airtight container for up to a week. Reheat before serving.
Makes about 2 cups.