Three-layered Bombe With Chocolate-Rum Sauce   
 

Ingredients:
1 quart French vanilla ice cream
1 quart coffee ice cream
1 quart mocha ice cream
1/2 cup slivered almonds, toasted
 

Directions:
1. Lightly coat a 3-quart bombe mold or metal bowl with vegetable oil or cooking spray; chill in the freezer at least 1 hour.
2. Defrost French vanilla ice cream in the refrigerator, until soft but not melted. Working quickly with a spatula, line frozen mold evenly with softened ice cream. Cover with plastic wrap, pressing against ice cream to seal it tightly and fill any air pockets. Immediately return mold to the freezer. Soften coffee ice cream and evenly cover French vanilla ice cream with it. Immediately return to the freezer. Soften mocha ice cream and fill center of the mold with it. Cover with plastic wrap and freeze at least 4 hours.
3. To unmold, dip mold quickly in lukewarm water and invert onto a chilled platter. Sprinkle top of bombe with toasted almonds. Return to freezer until ready to serve.
4. To serve, slice bombe and pass Chocolate-Rum Sauce separately.
Serves 10.