Ice Cream Bombe
Level: IntermediateTotal Time: 1 hour 15 minutes (15 minutes active, 1 hour inactive)Yield: 8 servings
How to Make Ice Cream Bombe
Freeze an 8-inch bowl until thoroughly cold. Once chilled, add mango sorbet and press it firmly against the sides of the bowl. For an even layer, cover a 6 1/2-inch nesting bowl with plastic wrap and press it into the sorbet. Freeze for 30 minutes until firm, then remove the smaller bowl.
Spread a smooth layer of softened raspberry sorbet over the mango sorbet. Use a 4 1/2-inch nesting bowl (wrapped in plastic) to press the layer evenly. Freeze for another 30 minutes until firm, then remove the bowl.
Fill the center with softened strawberry ice cream, making sure to pack it in tightly. Freeze until completely hard.
To unmold, dip the bowl (up to the rim) in warm water for a few seconds. Run a knife around the edge to loosen the bombe, then invert it onto a flat plate. If needed, use a flexible metal spatula to release the edges. Return to the freezer until ready to serve. Cut into wedges to serve.
Homemade Mango Sorbet
This vibrant, tropical sorbet forms the base of the bombe. Make it ahead and let it soften slightly before using.
Ingredients
3/4 cup sugar
5 large ripe mangoes (peeled, seeded)
1/4 cup freshly squeezed orange juice
1/4 teaspoon kosher salt
Directions
In a small saucepan, combine sugar and 1/2 cup water. Cook over medium heat, stirring constantly, until sugar dissolves. Let the syrup cool to room temperature.
Puree mangoes in a food processor until smooth (you should have about 5 cups of puree). For an extra-smooth texture, pass the puree through a medium-mesh food mill.
Mix the mango puree with the cooled sugar syrup, orange juice, and salt. Refrigerate until completely cold.
Freeze in an ice cream machine according to the manufacturer’s instructions (the sorbet will be soft). Use immediately or store in the freezer (let it soften slightly before layering in the bombe).
Yield: 1 1/2 quarts (6 servings)
