| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chocolate | 1 | Servings | |
INGREDIENTS
| —–ice cream cookbook—– | ||
| 1 | pt | Chocolate ice cream |
| 1 | pt | Vanilla ice cream |
| 1 | pt | Strawberry ice cream -or- raspberry sherbet |
| 3 | tb | Rum |
| 1 1/2 | c | Coarsely crushed macaroons |
| 1 | c | Heavy cream; whipped sweetened; flavored w/ vanilla extract |
| Fresh strawberries -or- shaved chocolate |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com> Date: Thu, 23 May 1996 13:35:21 -0700 Chill a 6-cup fluted bombe mold for 1 hour. Sprinkle the rum over the macaroon crumbs and let stand until well moistened. Soften the chocolate ic cream slightly--until is can be pressed into the mold. Do not let it melt into a liquid. Pack firmly onto the bottom of the mold and well into the sides. Sprinkle with a layer of 1/3 of the macaroon crumbs. Cover hte mold and freeze until the crumbs and ice cream are hard. Let the vanilla ice cream soften and pack it into the mold, top with half of the remaining= crumbs. Cover the mold and freeze again. Repeat with the strawberry ice cream and the rest of the crumbs. Cover the mold and freeze for 6 to 8 hours or until the ice cream is very hard. Unmold and slice in long wedges to serve. Serve plain or garnish with whipped cream and fresh strawberries or shaved= chocolate. Posted to Master Cook Recipes List, Digest #95
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