Ice Cream Bombe Recipe
Ingredients
3 pints raspberry sherbet, softened
2 pints pink peppermint ice cream, softened
2 cups whipping cream
3 tablespoons powdered sugar
1/8 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup slivered almonds, toasted
1/4 cup chopped crystallized ginger
1/3 cup brandy, 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.
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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