Shared By: Marium Hamid, Arkansas (USA)
Ice Cream Bomb Recipe (EID SPECIAL)
Yield: 1 1/2 quarts; 6 servings
Ingredients
- 2 pints Mango Sorbet, recipe follows
- 1 1/2 pints good raspberry sorbet, softened
- 1 pint good strawberry ice cream, softened
Directions:
- 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), cover it with plastic wrap and press it into the sorbet to make the layer even.
- Freeze the sorbet for 30 minutes or until firm.
- Remove the 6 1/2-inch bowl.
- Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm.
- Remove the 4 1/2 inch bowl.
- 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.
Mango Sorbet:
- 3/4 cup sugar
- 5 large ripe mangoes, peeled and seeded
- 1/4 cup freshly squeezed orange juice
- 1/4 teaspoon kosher salt
- Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves.
- Set aside.
- Place the mangoes in a food processor fitted with the steel blade and puree.
- You should have about 5 cups of mango.
- If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
- Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold.
- Freeze in an ice cream machine according to the manufacturer’s directions, (The sorbet will be soft.)
- Serve directly from the ice cream machine.
