Peach Ice Cream Bombe  
Source: La Cucina Italiana



Ingredients:
For the peach ice cream:
3/4 pound peaches
1 cup sugar
11/4 cups milk
3/4 cup heavy cream
1/2 cup Cointreau
For the cream-flavored ice cream:
11/4 cups milk
3/4 cup heavy cream
1 cup sugar
For the bombe:
2/3 cup sugar
4 egg yolks
2/3 cup heavy cream
1 premade sponge cake
For the garnish:
mixed fresh fruit such as peaches and papaya
whipped cream
 

Directions:
Prepare the peach ice cream: Peel peaches, remove pits and cut the flesh into small pieces. In a blender, purée 2/3 of the fruit with the sugar, milk and cream. Pour the mixture into an ice cream machine and make ice cream. Soak the rest of the peaches in the Cointreau.
Prepare the cream-flavored ice cream: Warm the milk over low heat with the cream and sugar and whisk for 30 seconds. Transfer mixture to an ice-cream machine and make ice cream. Set the prepared ice cream aside in the freezer.
Prepare the bombe: Make a simple syrup by boiling 1/3 cup of water and the sugar together. After the syrup begins to boil, cook for exactly 1 minute and then remove from heat. In a double boiler, whisk the egg yolks together and slowly pour in the syrup (while continuously whisking). This will make a pastry cream. Remove to a bowl and set aside.
In a small bowl, whip the heavy cream until you get soft peaks. Slowly blend the whipped cream into the pastry cream.
Line 2 small molds, or 1 large one, with a 1/2-inch-thick layer of peach ice cream (or use a deep glass mixing bowl). Return to the freezer to harden for 15 minutes. Add a second 1/2-inch-thick layer of cream-flavored ice cream, spreading it evenly over the hardened peach layer.
Drain the peaches well and add them to the center of the mold. Fill the rest of the mold center with the pastry cream. Cut the sponge cake to fit a single layer across the bottom of the mold. Press down with a weighted plate. Freeze mold for at least one day. When you're ready to serve, run the mold briefly over a burner flame or under hot water and unmold onto a serving plate. Serve the bombe with fresh fruit and whipped cream. Serves 6