3/4 c Walnuts; toasted, cooled,
- chopped
3/4 c Lightly crushed chocolate
- wafer cookies
3 pt Cherry or cherry vanilla ice
- cream; softened slightly
1 pt Chocolate ice cream;
- softened slightly
6 oz Bittersweet chocolate (no
- more than 60% cacao); fine
- chopped
4 tb Unsalted butter; in pieces
1/4 c Oil
1 Maraschino cherry w/stem
EQUIPMENT: a 2 to 2 1/2 qt bowl (about 8" in diameter)
Line bowl with plastic wrap, leaving an overhang all
around.
Stir walnuts and chocolate cookies into cherry ice cream
in another bowl. Transfer ice cream to lined bowl and
spread evenly over bottom and up sides, leaving a crater
in center. Freeze until firm, about 45 minutes.
Scoop chocolate ice cream into crater in cherry ice cream,
then smooth top with an offset spatula. Freeze until firm,
about 1 hour.
Meanwhile, melt chocolate with butter and oil in a
heatproof medium bowl set over a pot of simmering water,
stirring. Remove from heat and cool slightly.
Invert bombe onto a rack set over a baking sheet and
remove plastic wrap. Make a small indentation in top and
place maraschino cherry into ice cream so that the cherry
is submerged but stem sticks straight up (like a fuse).
Ladle chocolate sauce on top of bombe (avoiding cherry
stem), letting it drip over sides to coat thoroughly.
Freeze until chocolate coating is set, about 30 minutes.
