Candy Cane Ice Cream Bombe

1. 1

   Spray a 2-qt. mold with nonstick coating.

2. 2

   Spread softened mint chip ice cream in the mold and smooth the surface evenly. Freeze for 30 minutes.

3. 3

   Spread about *half* of the vanilla ice cream over the mint chip layer. Freeze again for 30 minutes.

4. 4

   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.

5. 5

   Cover and freeze several hours or up to 1 month.

6. 6

   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.

7. 7

   Remove from heat; stir in liqueur or peppermint extract. Serve immediately or store in the refrigerator.

8. 8

   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.

* Per serving · 4 servings · Values may vary.