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1/2 gal. (4 pts.) pistachio ice cream or lime sherbet, slightly softened
1 pt. lemon sherbet, slightly softened
1 1/2 pts. raspberry sherbet
1/2 c. semi-sweet chocolate chips

1. Line 3 quart bowl with plastic wrap, leaving overhang; smooth out as many wrinkles from wrap as possible. Chill in freezer for about 30 minutes. Spoon softened pistachio ice cream into chilled bowl, pressing with back of spoon into even 1 inch layer, to line bowl completely. Freeze, covered with foil or plastic wrap, about 1 1/2 hours until firm.

2. Remove bowl from freezer. Spoon lemon sherbet into bowl over ice cream; press into even layer about 1/2 inch thick to cover ice cream completely. Cover again with foil or plastic wrap; freeze about 1 hour until sherbet layer is completely firm.

3. Stir raspberry sherbet in small bowl to soften slightly; stir in chocolate chips until evenly distributed. Spoon sherbet into center of ice cream- lined bowl to fill completely; smooth top of all three layers. Freeze, covered, at least 3 hours or overnight until firm. Thirty minutes before serving time, chill round serving platter in freezer.

At serving time, remove bowl from freezer. Insert end of metal spatula between plastic wrap and bowl to loosen bombe. Invert bombe onto chilled platter; peel off plastic wrap. For easy serving, use sharp serrated knife to cut bombe in half and then into slices. (This looks like a watermelon.) Makes 10 to 12 servings.

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