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The word "bombe" means a frozen dessert made by layering different flavors of ice creams and/or ices in a mold. A bombe can be made in many different sizes and shapes. This recipe is for a Watermelon Bombe. A perfect summer dessert. So cool and refreshing. To simulate the thick outer green colored skin of a watermelon we use lime sherbet. For the white rind we will use vanilla ice cream. And for the red flesh you can use either a raspberry sherbet or sorbet that is mixed with some mini chocolate chips for the "watermelon seeds". And what is great about this recipe is that you can use store bought ice cream and ices. Just remember when making this dessert it is important to freeze each layer before adding the next layer. Do not rush this process, for if one layer isn't frozen before you add the next layer, the layers will run together and you won't get the desired "watermelon" look. 

When using commerically made ice cream and frozen ices you normally need to start with more ice cream and ices than the mold can seem to hold. The reason for this is that we need to beat the ice cream (ices) to soften them before placing them in the mold, and when you do that some of the air (overrun) that was incorporated into the ice cream (ices) when it was commercially made is released. Which means we end up with less ice cream (ices) than what we started with. The amount of air released will depend on the quality of the ice cream and ices (the higher the quality of the ice cream and ices the less air there will be to release).

For those who are unfamiliar with sorbet and sherbets I will explain the difference. Sorbet (pronounced Sor-BAY) is French for sherbet and contains fresh fruit (juices/purees), sugar, water and sometimes lemon/lime juice. It contains no eggs, milk or cream. Sherbets (pronounced SHER-biht), on the other hand, contain milk, cream, and sometimes eggs which gives them a smooth and rich consistency somewhere between an ice cream and a sorbet. You can use either a raspberry sorbet or a sherbet in this bombe.

Continue to the Watermelon Bombe recipe page.......

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Stephanie Jaworski

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