Ice Cream Bombe

1 pint French vanilla ice cream, slightly softened

1 tablespoon rum extract
1/4 cup maraschino cherries, drained and chopped
1/2 pint French milk chocolate ice cream, slightly softened
1 tablespoon cocoa
1/2 (I oz.) square. unsw eetened chocolate, melted
1 cup whipping cream
2 tablespoons sugar
pint raspberry sherbet, slightly softened
3 egg yolks
3 tablespoons sugar
2 teaspoons almond extract
1/4 cup coconut macaroon crumbs
Decorator frosting (optional)
Marzipan flowers (optional)
Green and purple grapes (optional)
Lightly brush inside of a 5-cup mold or bowl with unflavored oil. Place in freezer until thoroughly chilled.

Combine vanilla ice cream and rum extract; mix until smooth. Using a chilled spoon, spread half of vanilla ice cream evenly
on bottom and sides of mold, leaving center hollow. (It may be necessary to place ice cream in freezer until workable.)
Freeze about 4 hours or until ice cream is firm. Stir maraschino cherries into remaining vanilla ice cream; return to
freezer until first layer is firm. Soften maraschino cherry ice cream mixture, if necessary; spread evenly over vanilla
layer, leaving center hollow. Freeze about 4 hours or until firm.
Combine chocolate ice cream, cocoa, and melted chocolate in container of an electric blender; blend well. Beat whipping
cream.until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form. Fold 1 cup whipped cream into
chocolate mixture; spread evenly over cherry layer, leaving the center hollow. Freeze about 4 hours or until firm.
Combine chocolate ice cream, cocoa, and melted chocolate in blender; blend well. Beat whipping cream.until foamy;
gradually add 2 tablespoons sugar, beating until soft peaks form. Fold 1 cup whipped cream into chocolate mixture; spread
evenly over cherry layer, leaving the center hollow. Freeze about 4 hours or until firm. Reserve remaining whipped cream.
Spread raspberry sherbet evenly over chocolate layer, leaving center hollow. Freeze about 4 hours or until firm.
Combine egg yolks, 3 tablespoons sugar, and almond extract in top of double boiler; bring water to a boil. Reduce heat to low
and cook, stirring constantly,until thickened. Cool.
Fold remaining 1 cup whipped cream into egg yolk mixture. Stir in macaroon crumbs. Spoon into center of ice cream lined
mold. Cover and freeze overnight.
Using tip of knife, gently loosen edges of ice cream from mold. Invert mold onto a chilled serving plate. Wrap a warm towel
around the mold for 30 seconds. Remove towel, and firmly hold plate and mold together. Shake gently, and slowly lift off
mold. Garnish with decorator frosting, marzipan flowers, and grapes, if desired. Returh'bombe to freezer until serving time.
Yield: 8 servings.