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Michael's Ice Cream & Mousse Bombe Recipe

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This recipe for Michael's Ice Cream & Mousse Bombe, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carroll Scott
Added: Sunday, August 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
I Qt. Vanilla Bean Ice Cream
1 (6 oz) package of semi-sweet chocolate chips
1 T of sugar
3 egg whites
2 tsp. vanilla extract
1/2 cup whipping cream -whipped
(garnishes: semisweet chocolate shavings, red maraschino cherries and fresh mint)

Directions:
Directions:
Line a 5 cup mold(or stainless steel bowl) with plastic wrap& spread ice cream evenly on bottom and sides of mold and freeze for one hour.
COmbine morsels and sugar in a 1qt. mixing bowl, microware on MED for 3-3.5 minutes or until chocolate has melted, stirring once. Beat egg whites(at room temp) and vanilla until stiff. Gradually stiff 1/4 of chocolate mixture into egg whites; fold into remaining chocolate mixture. Fold in whipped cream. Spoon mixture into center of vanilla ice cream mold cover with plastic wrap and freeze until firm --approx 2 hours.
To serve: Let stand at room temp for a few minutes, Invert onto a chilled plate. Sprinkle with chocolate shavings and garnish with mint and cherries.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
3 hours

 

 

 

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