We’re dressing up store brand ice cream and sherbet, making them beautiful enough for company by layering them in a Bundt pan and freezing. You unmold it just before serving, bat your eyes and say “Oh, this spectacular little thing? I made this for you because I’m a Diva”.
This is really more of a layering technique than a recipe. Freezing each layer takes time so I suggest doing it the day, or even days before you plan to serve.
VANILLA ORANGE BOMBE
What You’ll Need:
- 1 quart orange sherbet
- 1.5 quarts vanilla ice cream
- Bundt pan – See Diva Tip below
- Stand Mixer or muscular arms
Here’s How:
Place your Bundt pan and the bowl and paddle attachment from your mixer (or a mixing bowl and a big spoon) in the freezer to chill for about 30 minutes. Soften sherbet in the refrigerator for about 30 minutes.
Beat the slightly softened sherbet in the chilled bowl of your stand mixer with the chilled paddle attachment (or your big strong arms) until malleable but NOT melty.
Get frozen Bundt pan from freezer. Working very quickly place the sherbet in the Bundt and smooth it up the sides and center using a spoon making a well for the ice cream. Try to get this layer as even as possible.
Pop it in the freezer and get the ice cream in the fridge to soften for 30 minutes.
Remove the sherbet lined Bundt from the freezer and using a spoon; place the ice cream in the well pressing down to prevent air bubbles. Cover with plastic wrap and return to the freezer. Freeze until completely firm, overnight is best.
To unmold; Dip the bottom of the Bundt pan in warm water for about 10 seconds. Place serving dish on top of Bundt and carefully but quickly flip them over together. Listen for a plop. Pray for a plop. If there is no plop return the Bundt to the warm water for 5 seconds and repeat the dish flip. When you hear the plop carefully remove the Bundt and stare in amazement at your handiwork. You made a Bombe!
To Serve – Dip a knife in hot water and dry it off. Quickly while the knife is still hot slice the bombe. Repeat until everyone has some.
Diva Tip – Before you decide to make this be sure you have room in your freezer for your Bundt pan! No Bundt pan? No problem! You can use a large glass or stainless steel bowl.
Diva Tip – No time? Just serve Creamsicles. People like Creamsicles.
ORANGE VANILLA BOMBE
Equipment
- Bundt pan or large bowl
- Stand mixer or muscular arms
Ingredients
- 1 quart orange sherbet
- 1½ quarts vanilla ice cream
Instructions
- Place your Bundt pan and the bowl and paddle attachment from your mixer (or a mixing bowl and a big spoon) in the freezer to chill for about 30 minutes.
- Soften sherbet in the refrigerator for about 30 minutes.
- Beat the slightly softened sherbet in the chilled bowl of your stand mixer with the chilled paddle attachment (or your big strong arms)until malleable but NOT melty.
- Get frozen Bundt pan from freezer. Working very quickly place the sherbet in the Bundt and smooth it up the sides and center using a spoon making a well for the ice cream. Try to get this layer as even as possible.
- Pop it in the freezer to firm up.
- While you're at the freezer, get the ice cream and pop it in the fridge to soften for 30 minutes. Go do something else for 30 minutes . . .
- Remove the sherbet lined Bundt from the freezer and using a spoon; place the ice cream in the well pressing down to prevent air bubbles. Cover with plastic wrap and return to the freezer. Freeze until completely firm, overnight is best.
- To unmold; Dip the bottom of the Bundt pan in warm water for about 10 seconds. Place serving dish on top of Bundt and carefully but quickly flip them over together. Listen for a plop. Pray for a plop. If there is no plop return the Bundt to the warm water for 5 seconds and repeat the dish flip. When you hear the plop carefully remove the Bundt and stare in amazement at your handiwork.
- You made a Bombe! You are the bombe. Be the bombe.
- To Serve – Dip a knife in hot water and dry it off. Quickly while the knife is still hot slice the bombe. Repeat until everyone has some or they take your hot knife away..
Notes
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