WATERMELON BOMBE

Steps:

• Line 3 quart metal mixing bowl (the mold) with plastic, ensuring edges hang over sides of the bowl.
• Place the bowl the in freezer for 10 minutes.
• Chill the bowl of an electric mixer.
• Place pistachio ice cream in the chilled mixing bowl.
• Using the paddle attachment, beat on low for about 30 seconds.
• Remove the mold from the freezer.
• Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2 inch-thick layer.
• Clean mixing bowl and return both mold and bowl to freezer for 30 more minutes.
• Place vanilla ice cream in the chilled mixer bowl.
• Beat on low speed until spreadable, about 30 seconds.
• Remove mold from freezer, using the rubber spatula, spread vanilla over pistachio layer, making the new layer about 1/4 inch; return mold to freezer.
• Clean mixing bowl and return to freezer for 30 minutes more.
• Place sorbet in chilled mixing bowl; Beat on low speed for approx 1 minute.
• Fold in wafer pieces.
• Remove mold from freezer.
• Pack sorbet into center, making an even layer the comes to 1/3 inch below the top of the ice cream layer.
• Cover sorbet portion with sponge cake; trim cake if necessary.
• Return mold to freezer until completely hardened.
• To serve, place a serving plate upside down on top of the mold.
• Holding plate against the mold, invert both.
• Place a hot wet kitchen towel over the mold.
• Remove the metal bowl.
• Immeaditely before serving, remove the plastic wrap.