Ice Cream Bombe Recipe

• Difficulty: Intermediate
• Servings: 8 portions
• Nutritional Facts Per Serving (1 of 8 servings): Calories 167, Total Fat 3 g, Saturated Fat 2 g, Carbohydrates 36 g, Dietary Fiber 1 g, Sugar 26 g, Protein 1 g, Cholesterol 10 mg, Sodium 24 mg
• Total time: 1 hour 15 minutes
• Preparation time: 15 minutes
• Inactive time: 1 hour

Whip up this stunning mango raspberry strawberry bombea vibrant, layered frozen dessert that's sure to dazzle at your next gathering! With tropical mango sorbet cradling tart raspberry and creamy strawberry layers, every slice bursts with summer flavors. It's simpler than it looks and perfect for impressing guests.

Ingredients:

• 2 pints mango sorbet (recipe follows)
• 1 1/2 pints quality raspberry sorbet, softened
• 1 pint quality strawberry ice cream, softened

1. Chill an 8-inch bowl in the freezer. Once cold, pack in mango sorbet, pressing it evenly against the sides. Nest a plastic wrap-covered 6 1/2-inch bowl inside to create a smooth cavity, then freeze 30 minutes until firm. Remove the smaller bowl.
2. Spread a even layer of softened raspberry sorbet over the mango. Use a plastic wrap-covered 4 1/2-inch bowl to shape it, freeze 30 minutes until set, then remove.
3. Fill the center with softened strawberry ice cream and freeze until solid.
4. To unmold, dip the bowl rim-deep in warm water. Gently run a knife around the edges, invert onto a plate, and use a flexible spatula if needed. Keep frozen; slice into wedges to serve.

Mango Sorbet

Craft your own silky, irresistible mango sorbetfresh, vibrant, and worlds better than store-bought!

• 3/4 cup sugar
• 5 large ripe mangoes, peeled and pitted
• 1/4 cup freshly squeezed orange juice
• 1/4 teaspoon kosher salt

1. Dissolve sugar in 1/2 cup water over heat; cool completely.
2. Puree mangoes in a food processor to about 5 cups smooth (strain through a food mill for ultra-silkiness).
3. Mix in cooled syrup, orange juice, and salt; chill thoroughly.
4. Churn in an ice cream maker per instructions. Enjoy soft-serve style right away!

Yield: Approximately 1 1/2 quarts; serves 6.

Recipe excerpted from Barefoot in Paris, 2004 Ina Garten, Clarkson Potter/Publisher. All rights reserved.