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Ice Cream Bombe

Source of Recipe

From "Barefoot in Paris" by Ina Garten


Recipe Introduction

"This is really a fun dessert. Form this into a mold and serve it with a cookie on the side. If you don't have time to prepare the mango sorbet, Häagen-Dazs makes a good one, and believe me, your friends will have just as much fun. The good news is that you can make this ahead of time. I serve it with fresh raspberries and raspberry sauce."

List of Ingredients

â—¦ 2 pints Mango Sorbet or 2 pints store-bought mango sorbet, softened
â—¦ 1 ½ pints good raspberry sorbet, softened
â—¦ 1 pint good strawberry ice cream, softened


Recipe

Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 ½-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), press it into the sorbet to make the layer even. Remove the smaller bowl and freeze for 30 minutes.

Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 ½-inch nesting bowl helps with this) and freeze for another 30 minutes. Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.

To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.

Serves 8