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Sweet Cherry Bombe Recipe
|Pitted dark sweet cherries||10 Ounce, finely chopped to make 2 cups (Fresh / Frozen)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Almond extract||4 Drop|
|Whipping cream||1 Cup (16 tbs)|
|Chocolate nut ice cream||1 Pint|
Serving size: Complete recipe
Calories 5079 Calories from Fat 2600
% Daily Value*
Total Fat 287 g441.8%
Saturated Fat 135 g675%
Trans Fat 0 g
Cholesterol 504 mg168%
Sodium 1850.1 mg77.1%
Total Carbohydrates 523 g174.4%
Dietary Fiber 29.1 g116.6%
Sugars 480 g
Protein 79 g157.6%
Vitamin A 21.2% Vitamin C 26.3%
Calcium 190.6% Iron 50.8%
*Based on a 2000 Calorie diet
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.