CHOCOLATE MINT BOMBE
Soften the 2 quarts of Chocolate Velvet for about 10 minutes. While this is softening lightly coat the inside of a 3 quart metal mixing bowl with non-stick cooking spray or vegetable oil to help prevent sticking.
Scoop the softened Chocolate Velvet into the mixing bowl and pat around the sides creating a well in the center. When done with both quarts there should be a wall of ice cream about 1” thick with a well (hole) in the center. Place plastic wrap over the top of the bowl and then freeze until firm about 30 minutes.
Soften the quart of Mint Marble Fudge for about 10 minutes. Take the bowl from the freezer with the Chocolate Velvet already in it and scoop the softened Mint Marble Fudge into the center well which should fill it close to the top. Recover this with plastic wrap and freeze until firm 2-3 hours. This is great to make the day before a party as a dessert or early in the day.
To serve – Make sure to have a serving platter that is large enough to turn this bombe out onto with a little extra edge room to catch drips. Take off the plastic wrap from top of bowl. Right before serving dip the frozen mixing bowl into a larger bowl of hot water for a few seconds to loosen the edges. If you leave it in the hot water too long it will really melt the ice cream inside (so just a few seconds 4-6) is sufficient. Put serving plate on top of bowl and flip it upside down, bombe should come out of bowl onto plate. If it is stuck sharply tap the top of the bowl a couple of times with a wooden spoon to loosen. Cut into wedges with a sharp knife that may be dipped into hot water to warm it up (wipe water off before cutting). May garnish with mint leaves for color. Serves 10-12.