Candy Cane Ice Cream Bombe

Total Time: 3 hrs 15 mins Preparation Time: 3 hrs Cook Time: 15 mins

Ingredients

• Servings: 12
• 3 cups mint chocolate chip ice cream, softened
• 7 cups vanilla ice cream, softened
• 1/2 cup crushed candy cane
• 1 cup semi-sweet chocolate chips (or 6 oz. semisweet chocolate, cut up)
• 2/3 cup light cream or 2/3 cup half-and-half cream
• 3 tablespoons sugar
• 2 tablespoons peppermint extract or 2 tablespoons mint liqueur

Recipe

• 1 spray a 2-qt. mold with nonstick coating.
• 2 spread softened mint chip ice cream in the mold and smooth the surface evenly. freeze for 30 minutes.
• 3 spread about *half* of the vanilla ice cream over the mint chip layer. freeze again for 30 minutes.
• 4 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.
• 5 cover and freeze several hours or up to 1 month.
• 6 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.
• 7 remove from heat; stir in liqueur or peppermint extract. serve immediately or store in the refrigerator.
• 8 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.