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Ice Cream Bombe

Dessert.Master's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Dish: 
Cake
Interest: 
Holiday

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