Ice Cream Bombe

Show: Barefoot ContessaEpisode: Dinner and a Movie

Rated: 5 stars out of 5Rate itRead users' reviews (30)

RECIPE
COMMENTS & REVIEWS(30)

Prep Time:
15 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: 1 hr 0 min
Cook: --
Total:: 1 hr 15 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

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

Directions

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

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Warm Strawberry Salad with Vanilla Frozen Yogurt

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 55

View all 55 Dessert Collections

Comments & Reviews

recipe Ice Cream Bombe
alanna plantation, FL 10-18-2009
Flag

AWESOME!!!!!!!!!!!!!!!!!!!
Rated: 5 stars out of 5

i did not use strawberry icecream i used a blueberry swirl instead,but overall it was AWESOME!!!!!!!!!!!!!!!!!!!!!!!!!!!
recipe Ice Cream Bombe
Lisa Emerald Isle, NC 10-23-2008
Flag

A Visual Delight, and Tasty Too
Rated: 5 stars out of 5

More than enough dessert for a party of 12. Everyone thought this was a great dessert: light, colorful, and delicious.... Couldn't find the raspberry sorbet so we used mango sorbet on the outside, strawberry sorbet next, and chocolate ice cream in the center. Fabulous!Read more
recipe Ice Cream Bombe
Anonymous 05-30-2008
Flag

awesome
Rated: 5 stars out of 5

This is the best! Tasty
recipe Ice Cream Bombe
Anonymous 04-23-2008
Flag

Easy dessert, great for company
Rated: 5 stars out of 5

It is not difficult to make, even though the recipe looks long. We didn't have to make the mango sorbet since it's sold in... grocery stores. We actually bought mango and peach sorbet (1 pint each) and combined them for the outer layer. This was a hit with our guests! We didn't have to thaw in a sink full of warm water, it just started to melt after 5 minutes out of the freezer so I recommend serving it immediately. Even if it melts on you, it's still so good. The nesting bowls are a must-have for this recipe. I don't see how we could have made this without them.Read more
recipe Ice Cream Bombe
Julie Irving, TX 03-18-2008
Flag

Easy, Refreshing & Delicious!
Rated: 5 stars out of 5

So easy to make! I used Haagen Dazs mango sorbet instead of homemade, and it was foolishly simple and very tasty! Serves 8-10... people.Read more
recipe Ice Cream Bombe
Laura Newbury Park, CA 03-13-2008
Flag

So Beautiful!
Rated: 5 stars out of 5

I took one look at this in Ina's Paris Cookbook and knew it would be perfect for my daughter's circus-themed birthday party.... It reminds me a little of a circus tent. I used store-bought sorbets and ice cream. It was gorgeous! You should have heard the oohs and ahhs of our guests as I cut into it! I now want to try the same technique with other flavors of ice cream-maybe chocolate, coffee, and vanilla? Yum!Read more