ICE CREAM BOMBE
Provided by Ina Garten
Categories Cake Dairy Fruit Dessert Freeze/Chill No-Cook Kid-Friendly Frozen Dessert Raspberry Strawberry Mango Summer Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 3
Steps:
- 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), 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 1/2-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.
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