This is the second time I am posting a vintage recipe. Once again, I am sharing because I am participating in Merle's Vintage Challenge on Instagram. Each day there is a different theme for the challenge and yesterday the theme was ice cream so I am sharing this Raspberry Bombe recipe, which looks and sounds delicious.
It is from a 1960s cookbook called Better Homes and Gardens New Cookbook, which is shown below though this copy is no longer new but rather battered, bruised and beloved.
I think the recipe looks fairly easy. The list of ingredients is not overly long and the preparation does not look too difficult. The only difficult part may be that you need a 2 1/2 quart metal mold. I will have to see what I have that could be substituted in place of that particular item. Also, you will need a spot in your freezer to hold the mold.
I will also have to find a reason to make it. Right now, when the world is turned upside down because of the virus, making a dessert that serves 12 to 16 in a house where two people live does not really make sense. Maybe I will try breaking the recipe down into half the size. I will have to think about it but anyway, here is the vintage recipe. I hope you have the chance to try it.
RASPBERRY BOMBE RECIPE
Serves 12 to 16 people
3 pints red raspberry sherbet
2 pints pink peppermint or strawberry ice cream
1 cup whipping cram
3 tbsps confectioners' sugar
dash salt
1/4 cup finely chopped mixed candied fruits and peels
1/4 cup finely chopped almonds, toasted
rum flavoring to taste
Chill mold in freezer.
Stir sherbet just to soften. Using a chilled spoon spread the sherbet on the bottom and sides of the mold. Making sure sherbet comes to the top. If it won't stay on the edges, refreeze in the mold until it becomes workable again. Freeze until firm.
Stir the ice cream until just softened. Spread over the raspberry layer quickly, covering sherbet. Freeze again until firm.
Whip the cream with sugar and salt until soft peaks form. Fold in the fruit, nuts and flavoring. Pile into the center of the mold smoothing the top.
Cover with foil and freeze 6 hours or overnight.
Peel off foil. Invert mold on a chilled plate and rub the mold with a hot damp towel to loosen. Lift off the mold.
-------------------------------------
This ice cream dessert recipe is found in the pages of the 1969 version of this Better Homes and Gardens New Cook Book, which you can find in my eBay store by clicking right here. Note, it has been used and loved and the condition really shows it.
That's it. A dessert that suits anytime of the year. Special enough for company or for your next family get together. It really does not sound too hard to make and the only special item you need is that metal mold.
Good luck and be sure to let me know if you try the recipe!
See you
in the kitchen!
Brenda