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Recipe

Red Berry-Vanilla Ice Cream Bombe

Kate Sears

Servings: 6 to 8

Dress up store-bought ice cream for a special occasion with this simple layered bombe.

Watch Abby make this ice cream bombe.

Ingredients

  • 2 pints raspberry sorbet
  • 1 pint strawberry ice cream
  • 1 pint vanilla ice cream
  • 2 packages (10 oz. each) frozen strawberries in syrup, thawed

Preparation

  • Lightly grease a 2-quart round bowl with cooking spray. Line with 2 long pieces of plastic wrap, letting the excess hang over the sides. Arrange the bowl in the freezer, making sure it’s level and secure.
  • Remove the raspberry sorbet from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the sorbet in an even layer in the bottom of the bowl. Return the bowl to the freezer.
  • Remove the strawberry ice cream from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the ice cream in an even layer over the firm raspberry sorbet. Return the bowl to the freezer.
  • Remove the vanilla ice cream from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the vanilla ice cream over the strawberry ice cream. Cover with plastic wrap. Return the bowl to the freezer and freeze until hard before serving, about 6 hours or for up to 3 days.
  • Pile the thawed strawberries and syrup into a food processor. Process until blended, about 20 seconds. Strain the sauce through a fine-mesh sieve into a small bowl pressing firmly on the berries. Discard the pulp and seeds and use immediately or cover and refrigerate for up to 2 days.
  • To serve, unwrap the mold and invert onto a shallow serving plate. Gently pull on the plastic while lifting off the bowl. Cut into wedges and serve with a drizzle of sauce.

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