Candy Cane Ice Cream Bombe - cooking recipe

Ingredients

3 cups mint chocolate chip ice cream, softened
7 cups vanilla ice cream, softened
1/2 cup crushed candy cane
For the chocolate sauce (optional)
1 cup semi-sweet chocolate chips (or 6 oz. semisweet chocolate, cut up)
2/3 cup light cream or 2/3 cup half-and-half cream
3 tablespoons sugar
2 tablespoons peppermint extract or 2 tablespoons mint liqueur

Preparation

Spray a 2-qt. mold with nonstick coating.
Spread softened mint chip ice cream in the mold and smooth the surface evenly. Freeze for 30 minutes.
Spread about *half* of the vanilla ice cream over the mint chip layer. Freeze again for 30 minutes.
Meanwhile, stir together the remaining vanilla ice cream and the crushed candy canes in a chilled mixing bowl; When the previous layer has had time to freeze, spread evenly over the vanilla ice cream layer.
Cover and freeze several hours or up to 1 month.
For the chocolate sauce: combine chocolate pieces, light cream of half & half, and sugar in a small saucepan. Cook and stir over low heat until melted and smooth. Increase the heat to medium and continue to cook until just boiling.
Remove from heat; stir in liqueur or peppermint extract. Serve immediately or store in the refrigerator.
To serve: wrap a hot towel around the mold for several seconds. Place a serving plate upside down over the mold. Carefully invert and remove mold. Serve at once with warm or cooled chocolate sauce.