Coffee Rum Raisin Bombe  
 

Ingredients:
1 quart high-quality coffee ice cream
1 quart rum raisin ice cream
Whipped cream, as needed
Chocolate shavings or curls, as needed
Ladyfingers (optional)
 

Directions:
Allow ice creams to soften slightly in the refrigerator. Using a flexible spatula, pack the coffee ice cream along the bottom and sides of the mold, pushing firmly to eliminate air pockets. Leave a good size cavity for the center. Freeze for at least 30 minutes.
Remove mold from freezer and pack the rum raisin ice cream into the center cavity. Freeze overnight.
Chef's hint: Remove mold from freezer. Quickly dip mold into a bowl of hot water almost to the brim. Invert mold over a frozen serving dish. Using both hands, flex the mold to loosen. Place the bombe in the center of the serving dish. Place immediately back in the freezer.
Just before serving, remove bombe from freezer. Using a pastry bag with a star tip, garnish with whipped cream. Sprinkle bombe with chocolate shavings or curls. Serve with lady fingers, if desired.
Serves 12