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Melissa Kaye
Cookie dough ice cream bomb
Christmas cover 2018, Christmas dessert, Christmas ice cream bomb with cookie dough, chocolate, vanilla ice cream and cinnamon ice cream with homemade caramel.
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Ingredients
- 50 g garnish almonds
- 300 g fine cristalsugar
- 5 el tap water
- 1 tl salt
- 50 g Delicata pure fleur de sel belgian chocolate
- 75 g unsalted butter
- 100 g powdered sugar
- 1 tl Nielsen Massey Madagascar bourbon vanilla extract
- 150 g almond flour
- 1 liter Vanilla ice cream
- 1 liter cinnamon ice cream
Kitchen Stuff
Directions
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Heat a frying pan without oil or butter and toast the almonds over medium heat in 4-5 min. Until golden brown. Let it cool down.
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Put the granulated sugar in the saucepan with the water and let it caramelize over medium heat until it is golden brown.
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Do not stir, but turn the pan occasionally so that the caramel comes off the edges.
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Pour ⅓ of the caramel onto a sheet of baking paper. Carefully lift the edges of the sheet to distribute the caramel.
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Note: the caramel is very hot! Let cool in about 45 minutes and break into long pieces to make the crown. Keep separate until use.
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Put the almonds with the salt in the rest of the caramel in the saucepan and scoop.
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Pour this hot praliné onto a sheet of baking paper. Allow to cool for about 45 minutes. Chop into pieces.
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Meanwhile, chop the chocolate into small pieces. Cut the butter into cubes and put in a bowl.
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Add the icing sugar, the vanilla extract and the rest of the salt and mix with your fingertips to a smooth mixture.
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Knead in the almond flour and the chocolate. Put the cookie dough into use in the refrigerator.
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Allow both types of ice to soften for 15 minutes outside the freezer.
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Cover the mixing bowl as tightly as possible with cling film. Spoon the vanilla ice cream into the bowl and make a layer of 2 cm thick around it; release the upper edge of the bowl.
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Sprinkle with ⅓ of the almond praliné. Push half of the cookie dough into pieces in the vanilla ice cream.
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Spoon the cinnamon ice into the bowl and smooth the top. Cover with the rest of the cookie dough.
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Cover the bombe with cling film and put in the freezer for at least 3 hours.
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Deposit the bomb on a nice scale. If possible, smooth wrinkles in the surface with a (palette) knife that you always wet in hot water.
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Decorate the bombe with the rest of the almond praliné and garnish the top with the caramel pieces.
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Nutrition
350Calories
Sodium5% DV120mg
Fat28% DV18g
Protein10% DV5g
Carbs14% DV41g
Fiber8% DV2g
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