recipes barefoot contessa

Ice Cream Bombe (Serves 8)

Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved


Photo: Quentin Bacon

2 pints Mango Sorbet
1½ pints good raspberry sorbet, softened
1 pint good strawberry ice cream, softened

For the 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

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 6½-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 6½-inch bowl.

Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 ½-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4-½ 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.

For the Mango Sorbet
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 purée. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the purée 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.