Candy Cane Ice Cream Bombe Recipes

CANDY CANE ICE CREAM

Steps:

• Crack both eggs into a bowl and whisk until light and fluffy.
• Slowly add sugar and whisk till blended.
• Add whipping cream and milk and whisk together.
• Add the vanilla extract and mix.
• Crush candy canes and add to mixture (they should make the ice cream light pink when you add them).
• Put mixture into ice cream maker and wait till done.
• If you want you can save extra candy canes and add them when the ice cream is ready so you have candy cane chunks or you can not add the candy canes in the mixture and just put it in before it's put in the freezer.

ICE CREAM BOMBE

Steps:

• Freeze an 8" bowl for 30 minutes. When frozen, place the softened mango sorbet into it. Cover the bottom of a 6 1/2" bowl with plastic wrap and press it down firmly into the mango sorbet to make a deep well. Freeze the sorbet for 30 minutes. Take out of the freezer and remove the 6 1/2 inch bowl and the plastic.
• Spread an even layer of softened raspberry sorbet on top of the frozen mango sorbet. Line the bottom of a 4 1/2 inch bowl with plastic wrap and press down hard on top of the mango sorbet to form another well. Freeze for 30 minutes. Take out of the freezer and remove the 4 1/2 inch bowl and the plastic wrap.
• Spoon in enough softened strawberry ice cream to fill the space left by the removed 4 1/2 inch bowl. Smooth out the top of the ice cream. Freeze until hard (about 40 minutes).
• To unmold, dip the 8 " bowl up to the rim in warm water. Run a warmed flat knife around the edge to loosen and unmold, upside down, onto a flat platter. Re-freeze until ready to serve. Take out of the freezer about 10 minutes before serving. Serve sliced into wedges.
• Enjoy!

CANDY CANE ICE CREAM BOMBE

Steps:

• Spray a 2-qt. mold with nonstick coating.
• Spread softened mint chip ice cream in the mold and smooth the surface evenly. Freeze for 30 minutes.
• Spread about *half* of the vanilla ice cream over the mint chip layer. Freeze again for 30 minutes.
• Meanwhile, stir together the remaining vanilla ice cream and the crushed candy canes in a chilled mixing bowl; When the previous layer has had time to freeze, spread evenly over the vanilla ice cream layer.
• Cover and freeze several hours or up to 1 month.
• For the chocolate sauce: combine chocolate pieces, light cream of half & half, and sugar in a small saucepan. Cook and stir over low heat until melted and smooth. Increase the heat to medium and continue to cook until just boiling.
• Remove from heat; stir in liqueur or peppermint extract. Serve immediately or store in the refrigerator.
• To serve: wrap a hot towel around the mold for several seconds. Place a serving plate upside down over the mold. Carefully invert and remove mold. Serve at once with warm or cooled chocolate sauce.