A very special kind of Ice Cream Bombe
|MAKES 12-16 SERVINGS (2 QUARTS)
| 1 1/2 pt. vanilla ice cream
6 maraschino cherries
1/3 c. pistachio nuts
3/4 c. whipping cream
10 oz. pkg. frozen red raspberries, thawed
rum extract to taste (or use a small amount of dark rum)
1 1/2 pt. pistachio ice cream
1/3 c. instant cocoa dry
1/2 c. whipping cream
1/4 c. sifted powdered sugar
dash of salt
Stir the pistachio ice cream just enough to soften it, then stir in the nuts. Refreeze this mixture until firm enough to be workable, then quickly spread it over the first layer in the mold. Freeze until firm.
In a mixing bowl, combine the 3/4 cup of whipping cream and the cocoa. Beat with whisk or whisk attachment of an electric mixer, until the cream/cocoa mixture stands in peaks. Quickly spread the cream/cocoa mixture over the pistachio layer in the mold. Freeze until firm.
Drain the raspberries (discard their syrup). Push the berries through a sieve to remove the seeds. Set aside.
In a mixing bowl, beat the 1/2 cup of cream, the powdered sugar and the dash of salt. Continue to whip, using a whisk or the whisk attachment of an electric mixer, until the cream/sugar mixture stands in peaks. Fold in the raspberry pulp.
Pile this whipped cream/raspberry mixture into the mold; smooth the top. Cover with foil. Freeze for 6 hours or overnight.
To serve, peel off the foil. Invert the mold onto a chilled plate. Rub the mold with a hot towel (wring out the towel in hot water); lift off the mold. Cut in wedges to serve.