bombe
is a frozen dessert made by layering different flavors of ice creams and/or ices
in a mold. Sounds simple enough, and it is. There are many recipes for this
kind of dessert but you really don't need a recipe. Just pick
a container, pick your flavor combinations, and start layering. I must say,
though, that I am particularly fond of this bombe
as it is made to look like a watermelon and the contrast of flavors and textures is
quite refreshing. It starts with a layer of lime sherbet, followed by a
layer of vanilla ice cream, and then raspberry sorbet, mixed with a few
chocolate chips for the "seeds", fills in the center of the mold. 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
effect.
Although
this
recipe makes a 12 cup (3 quart) bombe you can adjust the recipe to make a smaller,
8 cup
bombe. Just reduce the ices and ice cream (about 3 - 4 cups
of both the lime and raspberry sherbet (sorbet) and about 1 cup of vanilla ice
cream). The reason we start with more ice cream and ices than the mold can
hold is because as we beat the ice cream (ices) to soften them before
placing them in the mold, some of the air (overrun) that
was incorporated into the ice cream (ices) when it was commercially made is
released. So 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 sorbet or
a sherbet in this bombe.
Take a 12
cup metal or plastic mixing bowl and line it with plastic wrap, making sure there is enough
plastic wrap to overhang the edges of the bowl (this makes it easy to unmold).
Alternatively, spray the bowl with a nonstick vegetable spray. Place the lined bowl in the freezer for about 15
- 30 minutes so the bowl will be
cold.
Place the
lime sherbet in the bowl of your electric mixer and beat on low speed until the sherbet is soft enough to spread
easily, about 20-30 seconds. Remove the plastic wrap lined metal bowl from
the freezer, and with a rubber spatula or spoon, coat the whole inside of the
bowl with an even layer of the softened lime sherbet. Return the bowl with
the sherbet to the freezer to refreeze the sherbet. This will take about
30 minutes to an hour.
Once the
lime sherbet is frozen, take the vanilla ice cream and place it in a clean
mixing bowl. As with the lime sherbet, beat the ice cream until it is
spreadable (20-30 seconds). Remove the bowl from the freezer and again,
using a rubber spatula or spoon, evenly coat the lime sherbet layer with the
vanilla ice cream. Return the bowl to the freezer so the vanilla ice cream
can refreeze. This will take about 30 minutes to an hour.
Once that
layer has frozen, take the raspberry sorbet and place it in a clean mixing bowl.
Again, beat the sorbet until it is spreadable, 20-30 seconds. Fold in the
chocolate chips. Remove the bowl from the freezer and fill the center of
the bowl with the raspberry sorbet. Return the bowl to the freezer and
freeze until the sherbet/sorbet and ice cream is completely hardened (this will
take several hours or overnight).
To serve:
Place a cold serving plate upside down on top of the bowl. Holding the plate
against the bowl, turn it upside down. Use a hair dryer on low, or place a
hot wet towel over the metal bowl for a few seconds to loosen the bowl from the
ice cream. Remove the metal bowl and place the watermelon bombe back in
the freezer until serving time (the lime sherbet may have soften a bit from the
hot towel).
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