Coffee Bombe (polish Bombe-plombière Kawowa)

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 8 egg yolks
• 1 1/4 cups sugar
• 2 cups heavy cream
• 1/2 cup very strong coffee
• 1/4 cup powdered instant coffee (or more if desired)

Recipe

• 1 cream egg yolks with 1 cup sugar until very light and smooth and creamy.
• 2 in a large bowl, whip cream with remaining 1/4 cup sugar until soft peaks form.
• 3 place the bowl in ice.
• 4 slowly add the coffee and powdered coffee to the cream, beating constantly.
• 5 slowly add the egg yolk mixture to the cream mixture, beating constantly.
• 6 when all of the ingredients have been thoroughly blended and mixture is stiff, pour into mold (filling only 3/4 full to allow for expansion).
• 7 cover with wax paper, adjust the lid so it fits tightly, and either grease the edges or seal with adhesive tape to prevent salt from penetrating the seal.
• 8 place in a bucket packed with ice and rock salt (1 part salt to every 4 parts ice; ice should be cracked fine) and allow 3-4 hours for freezing.
• 9 when bombe is done, remove mold and wipe carefully before opening to avoid getting salt inside.
• 10 store leftovers in freezer.