1 qt. vanilla ice cream
1 qt. chocolate ice cream
1 c. heavy cream
1/4 c. white sugar
Candied violets, chocolate curls, chopped nuts

Or 2 quarts of any ice cream as long as they have some taste contrast.

Take ice cream from freezer and let it soften slightly. With ice cream scoop or spatula work vanilla ice cream into bottom and around sides of a 2 quart mold, metal preferably. Fit chocolate (or other) ice cream into center. Return to freezer for 2 hours.

Before de-molding bombe, whip cream until stiff enough to hold shape and add 1/4 cup sugar. Have chocolate curls (made with vegetable peeler), or candied violets, or nuts ready.

Place mold in a basin of hot water and count to 100. Put plate on top and de- mold bombe. A hot towel can help things if the de-molding does not work at once. Spread whipped cream over bombe and decorate with any chosen combination of curls, candies and nuts.