Candlelight Pineapple Bombe
|Canned crushed pineapple||20 Ounce, undrained (1 Can)|
|Miniature marshmallows||3 Cup (48 tbs)|
|Vanilla extract||2 Teaspoon|
|Almond extract||1 Teaspoon|
|Chopped toasted pecans||1⁄2 Cup (8 tbs)|
|Vanilla ice cream||2 Quart, softened lightly|
Combine pineapple, salt, marshmallows, and a blend of extracts in a heavy saucepan.
Set over low heat, stirring occasionally, until marshmallows are melted.
Remove from heat and cool.
Stir in the pecans.
Turn mixture into a refrigerator tray and set in freezer until sufficiently set to spoon into lined bombe.
Thoroughly chill a deep 7-cup mold by filling it with ice and water; set aside.
When ready to use, pour out ice and water and quickly line the mold with two thirds of the ice cream.
Turn thickened pineapple mixture into center and spread remaining ice cream over the top.
Cover with aluminum foil; freeze overnight.
Shortly before ready to serve, wrap a hot towel around mold for a few seconds only, and run a knife around edge.
Invert mold onto a chilled serving plate.
If mold does not lift off, repeat the hot towel procedure.
Decorate the bombe with rosettes of tinted whipped cream, stemmed maraschino cherries, and canned pineapple chunks.