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
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.
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.
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).
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
leftovers in the freezer.