Watermelon Bombe

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READY IN: 2hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    pints pistashio ice cream
  • 1
    quart watermelon sorbet
  • 4
    chocolate wafers, broken into 1/4 inch pieces
  • 1
    prepared six-inch round layer vanilla sponge cake
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DIRECTIONS

  • 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.
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