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Ice Cream Bombe

Dessert.Master's picture
  Raspberry sherbet 3 Pint, softened
  Pink peppermint ice cream 2 Pint, softened
  Whipping cream 2 Cup (32 tbs)
  Powdered sugar 3 Tablespoon
  Salt 1⁄8 Teaspoon
  Chopped dried apricots 1⁄2 Cup (8 tbs)
  Slivered almonds 1⁄2 Cup (8 tbs), toasted
  Chopped crystallized ginger 1⁄4 Cup (4 tbs)
  Brandy 1⁄3 Cup (5.33 tbs) (Or To Taste)

Chill 3-quart mold and metal spatula.
With chilled metal spatula, spread raspberry sherbet quickly over bottom and sides of mold to the top.
Freeze until firm.
Make layer of peppermint ice cream on top of raspberry sherbet.
Freeze until firm.
Whip cream, gradually adding sugar and salt.
When cream forms stiff peaks, fold in apricots, almonds and ginger.
Add brandy.
Fill cavity in mold completely with whipped cream mixture.
Cover with plastic wrap and freeze.
To unmold, invert chilled platter over mold and turn right side up.
Wrap hot towels around mold to loosen.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5569 Calories from Fat 2497

% Daily Value*

Total Fat 279 g429.7%

Saturated Fat 163.1 g815.5%

Trans Fat 0 g

Cholesterol 938 mg312.7%

Sodium 1204.7 mg50.2%

Total Carbohydrates 618 g206.1%

Dietary Fiber 12.1 g48.3%

Sugars 503 g

Protein 44 g87.3%

Vitamin A 54.1% Vitamin C 23.3%

Calcium 52% Iron 56.6%

*Based on a 2000 Calorie diet

Ice Cream Bombe Recipe