Neapolitan Bombe
photo by Alia55
- Ready In:
- 2hrs 30mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 1 liter chocolate ice cream
- 500 ml raspberry sherbet
- 500 ml vanilla ice cream
- 125 ml crushed pineapple, drained
- 50 ml candied fruit, chopped
- 25 ml raisins, chopped
- 25 ml rum
directions
- Chill a tall 2-L bombe or fancy metal mold.
- Allow the chocolate ice cream to soften slightly in the refrigerator.
- Line the bottom and sides of the mold with ice cream, using the back of a spoon to pack is smoothly and evenly.
- Freeze until firm.
- Line the ice cream with a layer of slightly softened sherbet., again packing it firmly and leaving the center of the mold hollow.
- Return to freezer until firm.
- Meanwhile, soak pineapple fruit and raisins in rum at least ½ hour.
- Soften vanilla ice cream slightly and quickly mix in the fruit. Pack into center of mold, cover with foil and return to freezer for 12 hours.
- To un-mold, dip mold in warm water for a few seconds and invest on to chilled serving plate.
- Place in freezer to firm again.
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RECIPE SUBMITTED BY
Alia55
Canada
After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!