In the Kitchen: Brownie Bottom Ice Cream Bombe

Clearly, spring has hit in the northwest, and my roommates and I could not be more excited. So naturally, we made a cold dessert to combat the 60 degree weather. An ice cream dessert. We wanted to dress up your typical ice cream sundae and decided to opt for a bombe. If you've never heard of a bombe or have never made one yourself, it is basically semi-melting and refreezing ice cream in order to make it more visually appealing. Oh, and it's easy as pie (Not literally. Pie can be tricky). This is prefect for all of you non-bakers.

Simplified Bombe:
You take a large bowl and put softened ice cream in it. Then you plastic wrap a smaller bowl and squish it on top of the ice cream and freeze. After an hour or so, remove the inner bowl and scoop your second ice cream (softened) into the center and smooth it out. Place it back in the freezer overnight.

Take your bombe out of the freezer and place the bowl in hot water for a minute or so. Carefully flip your bombe onto a cake plate, doctor it up, and place it back in the freezer.

Put your bombe in the fridge 15 minutes before serving. Slice with a warm knife. Your friends will be impressed.

So you want the brownie bottom:
Make some brownies with no variations. After they're cooled, smash them up with 2-4 tablespoons of melted butter. Press your brownie mixture into the bottom of your bombe before removing from the bowl. Later, when you remove, you may need to loosen up the brownie bottom with a knife.

S. Roderick

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