My favorite colors of Winter… red, brown and white. I love red berries with snow. If only I knew the immediate future, then I could get more into the spirit and decorate the house. But there’s no point in decorating only to move right away. I’ll know more in the next few days.
I want to try this, at least once this year.
Creamy Fruit and Rum Bombe
1 cup dried cranberries
1/4 cup dark rum
2L rum-raisin ice cream
1/2 cup chopped toffee bits
1. In small microwave-safe bowl, microwave the rum and cranberries mixture on medium until warm, about 1 minute. Set aside. Place ice cream in a large bowl and cut into 6 pieces. Let stand to soften in room temperature, mashing occasionally with wooden spoon until soft.
2. Pick a metal or glass bowl in whatever shape you want that will hold 12 cups or 3L. Line it with plastic wrap, leaving a bit extra over the sides. Smooth the wrap as much as possible. As soon as ice cream is soft enough, stir in the cranberry rum mixture and the toffee bits as evenly distributed as possible. The texture of it should be like a thick milkshake. Turn into your mold bold and when full, tap the bowl onto the counter to settle evenly. Smooth the surface as much as possible. Cover bowl with overhanging wrap and cover top of bowl with wrap as well. Throw the bowl into the freezer for at least 8 hours or more. (Can be made up to 2 weeks in advance if kept in the freezer.)
3. To serve, quickly dip bowl 2 or 3 times into a sink or bowl of warm water. Run a knife around the outer rim between the plastic and bowl, peel back the overhanging pieces of wrap, then invert onto a platter. Remove bowl and peel off remaining plastic wrap. Drizzle caramel or chocolate sauce over top and garnish with sugar coated grapes or mistletoe. Return to freezer if not serving immediately. Serve into slices when serving.