Recipes : Ice Cream Bombe : Food Network

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Ice Cream Bombe
Copyright, 2004, Barefoot in Paris, All Rights Reserved

Ingredients
2 pints Mango Sorbet, recipe follows
1 1/2 pints good raspberry sorbet, softened
1 pint good strawberry ice cream, softened

Instructions
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
1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting
bowls), cover it with plastic wrap and press it into the sorbet to make the layer
even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch
bowl.

Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4
1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for
another 30 minutes or until firm. Remove the 4 1/2 inch bowl.

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.

Mango Sorbet:
3/4 cup sugar
5 large ripe mangoes, peeled and seeded
1/4 cup freshly squeezed orange juice
1/4 teaspoon kosher salt

Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar
dissolves. Set aside.

Place the mangoes in a food processor fitted with the steel blade and puree. You
should have about 5 cups of mango. If you want a smoother sorbet, you can process
the puree through a food mill fitted with a medium blade.

Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold.

Freeze in an ice cream machine according to the manufacturer's directions. (The
sorbet will be soft.) Serve directly from the ice cream machine.

Yield: 1 1/2 quarts; 6 servings