It’s the bombe baby! Cool down with a watermelon ice cream bombe

Today’s Denver Post had a terrific section about keeping cool with lots of ice cream recipes, including one for the watermelon ice cream bombe from "Icebox Desserts" by Lauren Chattman. I couldn’t resist reprinting it below.

However, after doing an internet search, I found several different recipes for watermelon bombes. First Martha Stewart Living has a version with pistachio ice cream, watermelon sorbet, sponge cake, and chocolate wafers instead of chocolate chips. I think that the sponge cake layer spoils the watermelon slice effect. However, the broken chocolate wafers do look more like seeds than chocolate chips.

RetroRecipes.com has pictures that show you the process though I don’t like the look of the large chocolate chips.

In the Detroit News, Annette Gooch, from the Cole Publishing Group gives a recipe for a watermelon bomb using vanilla ice cream, raspberry sherbet, miniature chocolate chips, and green food coloring to mix with the vanilla to create the rind layer. Also included is a recipe for a three-layered bombe with chocolate-rum sauce, and success tips for unmolding and slicing the bombe.

Also, check out the watermelon bombe recipe at the JoyofBaking.com by Stephanie Jaworski. She uses lime and raspberry sorbet. Stephanie advises using an electric mixer to soften the sorbet. I think this is a very good idea as ice cream, sorbet and sherbert don’t melt consistently and develop lumps making it difficult to spread. Either hand mixing or using an electric mixer will eliminate this problem.

Stephanie also writes about the history of the ice cream bombe and explains the difference between ice cream, sorbet and sherbet. Out of all the references I found, hers was the most extensive. If you have time, check out the rest of her website including a recipe for ice cream sandwiches.

Watermelon Ice Cream Bombe

Serve this "fruit cake" after a summer barbecue of hamburgers and hot dogs. From "Icebox Desserts" by Lauren Chattman, serves 6 to 8.

Ingredients:

1 quart lime sherbet, slightly softened
1 cup vanilla ice cream
1 quart strawberry sherbet
1/2 cup semisweet mini chocolate chips

Directions:

Line a 2-quart bowl with plastic wrap so it overhangs the side of the bowl by at least 1 inch.
Let lime sherbert soften 5 minutes on the counter.
Spoon sherbet into bowl, pressing it into the bottom and up the side to form a smooth layer.
Place in freezer for 20 minutes to firm up.
Let vanilla ice cream soften for 5 minutes on the counter.
Use a small offset spatula to smooth it over lime sherbert in a thin layer.
Place in freezer for another 20 minutes to firm up.
Let strawberry sherbet soften 5 minutes on counter.
Spoon into a large bowl and mix in chocolate chips.
Spoon this into bowl containing lime sherbert and vanilla ice cream so it fills remaining space and comes to the top of the bowl.
Smooth top and cover with plastic wrap.
Freeze at least 6 hours or up to 1 week.
To unmold, remove plastic from top of bowl.
Gently tug at overhanging plastic lining bowl to loosen ice cream.
Place a serving platter over bowl, invert and shake to release.
Peel away plastic, cut into wedges, and serve immediately.