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Creamy Fruit and Rum Bombe Recipe

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This recipe for Creamy Fruit and Rum Bombe is from The Turnbull Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup dried cranberries
¼ cup dark rum
2 L container rum-raisin ice cream
½ cup Skor toffee bits
Directions:
Directions:
Stir cranberries with rum in a small microwave-safe bowl. Microwave on medium until warm, about 1 minute. Or cover and leave at room temperature overnight. Place ice cream in a large bowl. Cut into 6 pieces. Let stand at room temperature, occasionally mashing down with a wooden spoon until soft, 40 - 45 minutes. Line a 2 L metal or glass bowl that will hold at least 12 cups with plastic wrap, letting it hang over side. Smooth out plastic as much as possible. As soon as ice cream is soft enough, stir in cranberries, rum , and toffee bits until evenly distributed. Texture will be that of a thick milkshake. Turn into bowl. Tap on counter so ice cream will settle. Smooth surface. Cover with overhanging plastic. Freeze until firm, at least 8 hours, preferably overnight. Bombe will keep well in freezer up to 2 weeks. Unmould as close to serving time as possible. Quickly dip mould 2 or 3 times into a bowl or sink filled with warm water. Run a long thin knife around outer rim between plastic and bowl, peel back plastic wrap overhang, then invert bombe onto a platter. Remove bowl. Peel off plastic. If not serving right away, return to freezer. Drizzle with store-bought chocolate or raspberry sauce, if you wish. Serve in wedges.

 

 

 

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