Bombe Recipe, Algonquin Style

Scald one quart of milk and one fourth cup of sugar. Beat the yolks of from six to eight eggs, add one cup of sugar and beat again; then cook in the hot milk as a boiled custard. Add half a cup of cream and let chill. Add one tablespoonful of vanilla and freeze. Have ready a dozen lady-fingers, half a cup of cream, beaten firm, and half a cup of maraschino cherries with two tablespoonfuls of angelica, both cut fine and mixed with syrup from the jar of cherries. Fold the whipped cream and the fruit with syrup into about a cup and a half of the frozen mixture. Line a three-pint melon mould with the ice cream, pour a little rum or brandy over the lady fingers and lay them over the ice cream to interline the mould completely. Put the fruit mixture into the centre of the mould, cover with the prepared lady-fingers, over them spread the ice cream, cover with paper, then with the tin cover; let stand about three hours in equal measures of salt and crushed ice. The centre of the bombe should be tinted delicately with the red of the cherries and syrup. The fruit and lady-fingers may be soaked in rich sugar syrup instead of the wine.

Chocolate Bombe With Fruit Recipe

Line a melon mould with chocolate cream ice; fill the centre with Charlotte Russe mixture to which has been added three fourths a cup of French fruit, cut fine, cooked and cooled in syrup or soaked in rum or sherry and then drained. Let stand an hour packed in equal measures of ice and salt.