Sweet Cherry Bombe Recipe
Ingredients
| Sweet cherries | 2 Cup (16 tbs), finely chopped | |
| Sweetened condensed milk | 1 14 Ounce | |
| Vanilla | 1 Teaspoon | |
| Few drops almond extract | ||
| Whipping cream | 1 Cup (16 tbs) | |
| 1 pint chocolate-nut ice cream | ||
Directions
Combine cherries, condensed milk, vanilla, and almond extract.
Pour into an 8x8x2-inch pan; freeze firm.
Chill a 5-cup mold in freezer.
Break up cherry mixture into chilled small mixer bowl; beat till fluffy.
Whip cream just till soft peaks form; fold into cherry mixture.
If desired, stir in food coloring.
Remove 1 cup cherry mixture; cover and freeze.
Turn remaining cherry mixture into chilled mold; freeze slightly.
Quickly spread over bottom and up sides of mold, leaving center hollow.
Stir chocolate-nut ice cream just to soften; spoon into center of mold, smoothing top.
Spread the reserved cherry mixture over.
Cover and freeze for 6 hours or overnight.
Invert mold onto chilled plate.
Rub mold with hot damp towel; lift off mold.
Let stand at room temperature for 10 minutes.
Pour into an 8x8x2-inch pan; freeze firm.
Chill a 5-cup mold in freezer.
Break up cherry mixture into chilled small mixer bowl; beat till fluffy.
Whip cream just till soft peaks form; fold into cherry mixture.
If desired, stir in food coloring.
Remove 1 cup cherry mixture; cover and freeze.
Turn remaining cherry mixture into chilled mold; freeze slightly.
Quickly spread over bottom and up sides of mold, leaving center hollow.
Stir chocolate-nut ice cream just to soften; spoon into center of mold, smoothing top.
Spread the reserved cherry mixture over.
Cover and freeze for 6 hours or overnight.
Invert mold onto chilled plate.
Rub mold with hot damp towel; lift off mold.
Let stand at room temperature for 10 minutes.
Chef
