Obviously I turned “Ice Bombe” and “Huckleberry sauce” into a PB & J baked Alaska. Obviously!
PB ice cream – make in advance.
- 1 cup peanut butter
- 1/2 cup sugar
- 1 tsp sea salt
- 2 cups heavy cream
Blend thoroughly and freeze according to your machine’s instructions.
Once it has been creamed, put the mixture into a round metal bowl greased and lined with plastic, and freeze into the bombe shape.
The day of serving, make meringue (2 egg whites whipped with 2 TB confectioners’ sugar) and tip out bombe and cover with meringue, and put back into the freezer. For sauce simply melt down huckleberry or blueberry jam and keep warm. Meanwhile, brulee or broil the meringue for 2-3 minutes. Serve with warm sauce.
It is also time for the blackberry pisco sours inspired by the honey dewberry hors d’ouvres!
I cheated and bought blackberry jam, which has to be melted down and a little more water added to keep it loose, then cooled. Shake with pisco and to serve, garnish with blackberries.