VALENTINE CHOCOLATE-CHERRY ICE CREAM BOMBE 1 16-ounce jar purchased hot fudge sauce 1 12-ounce package semisweet chocolate chips 3 tablespoons water 1/4 cup brandy 3 pints cherry-vanilla ice cream with chocolate chunks or fudge flakes, slightly softened 1 1/2 pints chocolate sorbet or chocolate-cherry sorbet, slightly softened 1 9-ounce package chocolate wafer cookies
Stir first 3 ingredients in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Whisk in brandy. Cool. Line 10-inch-diameter, 10-cup metal bowl with plastic wrap, extending over sides. Spread cherry-vanilla ice cream over inside of bowl to within 3/4 inch of top edge, leaving center 6-inch-diameter hollow. Freeze 30 minutes. Fill hollow completely with sorbet; smooth top. Overlap half of cookies (about 22) atop ice cream and sorbet, covering completely and pressing gently. Spread 1* cups fudge sauce over cookies. Overlap remaining cookies atop sauce. Cover; freeze bombe overnight. Cover and chill remaining sauce. (Can be made 3 days ahead. Keep bombe frozen. Keep sauce chilled.) Rewarm remaining sauce over low heat, stirring often. Turn bombe out onto platter. Peel off plastic. Cut bombe into wedges. Serve with remaining sauce. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
