Here’s an old recipe clipping for Raspberry Bombe cut out from a newspaper. Date unknown.
“Great on a hot summer day,” says Joanne Nania, Yonkers, N.Y.
RASPBERRY BOMBE
Three pints raspberry sherbet
Freeze: Until firm
- Two pints Strawberry or Peppermint Ice Cream
Freeze: Until firm
- One cup heavy cream
- Three tablespoons confectioners’ sugar
Beat: Until stiff
- One-fourth cup finely chopped mixed candied fruits and peels
- One-fourth cup finely chopped nuts
- One tablespoon rum, optional
Chill: Six hours, or overnight
- Whipped cream
- Nuts
Servings: Eight, or more
Chill a 10-cup (2 1/2 qt.) metal melon mold or bowl in freezer until icy. Soften sherbet about 10 minutes at room temperature. With large spoon, quickly spread sherbet evenly over bottom and sides of mold, spreading sherbet to top of mold.
Freeze until firm, about one hour. Soften strawberry ice cream. Spread over raspberry sherbet, covering completely. Freeze until firm.
Combine cream and sugar and beat until stiff. Stir in candied fruits and peel, chopped nuts and rum. Pour into center of mold. Smooth top with spatula, making sure that ice cream is level in mold. Cover with foil or lid and freeze six hours or overnight.
To unmold, dip mold quickly into a pan of hot water. Invert on chilled platter and lift off mold. Return to freezer for 10 minutes. Decorate with rosettes of whipped cream and nuts, if desired.