Black Forest Bombe   
 

Ingredients:
1 quart chocolate fudge brownie ice cream
1 lemon
1 lb sweet cherries, pitted and cut in half
2 tbsp granulated sugar
2 tbsp kirsch
1 1/2 cup whipping cream
3 tbsp confectioners sugar
1/2 cup cream cheese, soften at room temperature
3 tbsp chocolate syrup

 

Directions:
1 Drizzle the prepared cherries with the juice of the lemon.
2 Place a 2-quart (appr.)bowl, or a bombe mold, in the freezer for 15 minutes. Set aside about 2 cups of the chocolate ice cream and return to the freezer. If the remaining ice cream is to hard to work with, place it in the refrigerator to soften lightly while the mold is in the freezer.
3 When the chocolate ice cream is soft enough to work with (but still holds its shape), remove the mold from the freezer. Line it with a 1-inch to 1 1/2-inch thick, even layer of the soften chocolate ice cream. Return to the freezer while working on the cherry filling.
4 In a small bowl, combine the cherries, the kirsch and the granulated sugar. Set aside.
5 In a clean bowl, beat the whipping cream with the confectioners sugar until stiff. Add the soften cream cheese and beat some more. Gently fold the cherry mixture into the stiff cream and cheese mixture. Blend well, with care.
6 Place the reserved 2 cups of chocolate ice cream in the refrigerator to soften while finishing the bombe.
7 Remove the lined mold from the freezer. Spoon in the cherry cream up to 1/2 inch of the top of the chocolate ice cream lining. Return to the freezer for 15 minutes.
8 Remove once more the bombe from the freezer. Remove the reserved chocolate ice cream from the refrigerator and spread it evenly on top of the bombe to cover completely. Cover tightly with a plastic wrap and freeze for 4 hours.
9 To unmold, dip the bombe dish briefly in hot water. Place a chilled serving plate on top of the mold and turn over, releasing the bombe onto the plate. Drizzle with chocolate sauce and serve at once.