Ice Cream Bombe

Back in Michigan, I had a good friend, Nina Collins. She was a hostess extraordinaire and entertained small groups nearly every weekend. Everyone loved going as not only was the food wonderful, but Nina always had a mixed bag of guests, which meant we nearly always met someone new. 
One particular dinner party remains in my memory...held during the Christmas season. Nina served an ice cream bombe for dessert. She used flavors of the season: peppermint stick ice cream, a homemade raspberry ice cream and the inside layer was a mixture of whipped cream, candied fruit, toasted almonds, rum and confectioners sugar. It tasted divine and looked amazing.....none of us had ever seen anything like it.
Well, bombes are made more frequently now, with any number of ice cream mixtures (Bombes always remind me of the movie Who's Killing the Great Chefs of Europe?) and while I haven't made one in a while, I thought I'd give it a try with peach (or mango) sorbet, either will do, Häagen-Dazs makes both, raspberry sorbet and pistachio ice cream. I really like the colors and flavor combo...I think you will too. Your kids may prefer strawberry ice cream, chocolate and vanilla..anything will work.

Nina's Ice Cream Bombe

Ingredients:
2 pints peach or mango sorbet
2 pints raspberry sorbet
1 pint pistachio ice cream

Method:
Try to find three bowls of decreasing size. I had two glass mixing bowls, one was 8 inches in diameter and the other was 6 1/2 inches. I didn't have the next size down, but found a smaller bowl that was about 4 inches, so used that.
Soften the peach sorbet and place in the largest bowl, spreading it evenly. Cover the entire bottom of the 6 1/2 inch bowl with Saran wrap and press into the larger bowl until the sorbet reaches up to the top. Put both bowls into the freezer until firm. In the meantime, soften the raspberry sorbet. Remove the 2nd bowl and spoon in the softened raspberry sorbet. (You will have some of this sorbet left over) Cover the bottom of the smallest bowl and again press into the sorbet until it reaches up to the top all around. Place in the freezer again until firm.
Soften the pistachio ice cream. Remove the smallest bowl and fill the opening with pistachio ice cream. Cover and freeze.
When I removed the bombe the next day, I took a large, sharp knife and evened the top so all the layers were level. Dip the bombe into warm water and invert on a serving plate. It took several dips and finally I used a long knife to urge the bombe out. Place in the freezer until ready to serve. I found the easiest way to cut the slices was to take it out of the freezer and run very hot water over a large knife. It will cut through like butter.

                                    

A little side note: Tomorrow morning, I am having arthroscopic knee surgery on a torn meniscus. I did a lot of advance cooking for the blog so I'll have plenty to post, but please forgive me if I'm not as prompt to comment.