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Recipe: Ice Cream Bomb
Categories: Emlive04
Yield: 12 servings
1 Piece Chocolate sponge cake
-- ; (11" by 14")
1 1/2 qt Stainless mixing bowl
1 pt Creole Cream Cheese And
-- Praline Ice Cream; see *
-- Note
1 pt Chicory Coffee Ice Cream;
-- see * Note
1 pt Chocolate Ice Cream
2 c Sweetened whipped cream
2 c Chocolate sauce
Powdered sugar; in a shaker
Place the mixing bowl, upside down on the sponge cake. Using a knife, cut out the shape of the bowl, discarding the scraps. Line the mixing bowl with plastic wrap. Spoon and spread the bottom and sides of the mixing bowl evenly, about 3 inches with the Chicory Coffee Ice Cream. Place the bowl in the freezer and freeze until firm, about 30 minutes. Spread the Creole Cream Cheese And Praline Ice Cream evenly over the bottom and the sides, about 3 inches of the Coffee ice cream. Place the bowl in the freezer and freeze until firm, about 30 minutes. Fill the center of the bowl with the chocolate ice cream. Place the circle of sponge cake on top of the filled bowl. Cover the bowl tightly with plastic wrap and place in the freezer. Freeze the mold until firm, about 2 hours. Remove the mold from the freezer and unmold. Remove the plastic wrap and discard. Garnish the mold with the whipped cream. Drizzle each slice of the bomb with chocolate sauce and powdered sugar before serving. This recipe yields 12 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A56 broadcast 09-30-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
10-06-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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