Pistachio Ice Cream Bombe Recipe
Ingredients
| 2 pints pistachio ice cream | ||
| 1 pint dark cherry ice cream | ||
| 1 pint coffee ice cream | ||
Directions
Cut pistachio ice cream into 1-inch slices.
Line bottom and side of chilled 1 1/2- to 2-quart metal mold or bowl with slices; press firmly with spoon to form even layer.
Freeze until firm, at least 1 hour.
Repeat with dark cherry ice cream.
Freeze until firm, at least 1 hour.
Slightly soften coffee ice cream.
Press in center of mold.
Cover; freeze until firm, about 24 hours.
Invert mold on chilled serving plate.
Dip a cloth into hot water; wring out cloth and place over top of mold for just a few minutes.
Lift off mold.
Return to freezer until serving time.
Remove from freezer 10 to 15 minutes before serving to make cutting easier.
Garnish as desired with pressurized whipped cream, maraschino cherries, preserved kumquats or mint leaves.
Line bottom and side of chilled 1 1/2- to 2-quart metal mold or bowl with slices; press firmly with spoon to form even layer.
Freeze until firm, at least 1 hour.
Repeat with dark cherry ice cream.
Freeze until firm, at least 1 hour.
Slightly soften coffee ice cream.
Press in center of mold.
Cover; freeze until firm, about 24 hours.
Invert mold on chilled serving plate.
Dip a cloth into hot water; wring out cloth and place over top of mold for just a few minutes.
Lift off mold.
Return to freezer until serving time.
Remove from freezer 10 to 15 minutes before serving to make cutting easier.
Garnish as desired with pressurized whipped cream, maraschino cherries, preserved kumquats or mint leaves.
Chef
