Bombe: Take an 8
cup (1.9 liter) metal bowl and line it with plastic wrap, making sure there is enough
plastic wrap to overhang the edges of the bowl (this makes it easy to unmold). Place the lined bowl in the freezer for about 30 minutes so
it will be
nice and cold.
lime sherbet in the bowl of your electric mixer, fitted with the paddle
attachment, and beat on medium low speed until the sherbet is soft enough to
spread easily, about 10-15 seconds. (Can also just use a wooden spoon.)
Then, with a rubber spatula or spoon, coat the inside of the
bowl with an even layer of the softened lime sherbet. Return the bowl with
the sherbet to the freezer to refreeze the sherbet. This will take about 30
to 60 minutes.
lime sherbet is firm, take the vanilla ice cream and place it in a clean
mixing bowl. As with the lime sherbet, beat the ice cream until it is
spreadable (about 20 seconds). Remove the bowl from the freezer and again,
using a rubber spatula or spoon, evenly coat the lime sherbet layer with the
vanilla ice cream. Return the bowl to the freezer so the vanilla ice cream
can refreeze. This will take about 30 to 60 minutes.
layer has frozen, take the raspberry sherbet (sorbet) and place it in a clean mixing bowl. Again, beat the sherbet until it is spreadable,
10-15 seconds. Fold in the chocolate chips, if using. Remove the bowl from the freezer and fill the center of
the bowl with the raspberry sherbet. Return the bowl to the freezer and
freeze until the sherbet/sorbet and ice cream is completely hardened (this will
take several hours or preferably overnight).
Place a cold serving plate upside down on top of the bowl. Holding the plate
against the bowl, turn it upside down. Turn the heat of your hair dryer on low, or place a
hot wet towel over the metal bowl for a few seconds to loosen the bowl from the
ice cream. Remove the metal bowl and place the watermelon bombe back in
the freezer until serving time (the lime sherbet may have softened a bit from the
leftovers in the freezer.
Makes about 10 -