This has been my go-to, non-chocolate dessert for years (thank you once again, Ina!), the one I usually make after a particularly hearty and/or meaty meal. Last week, I made it for my friend Deborah’s birthday dinner—everyone loved it, and as usual everyone was slightly stunned when it became obvious I made it, didn’t buy it (from where? 31 Flavors? don’t know whether that’s a compliment or what???). It’s gorgeous as long as you use the recommended mango on the outermost layer. Once I tried a different combo altogether and had peach outside. Emma said it looked like “doody,” and, frankly, she was exactly right, though we don’t really encourage those kind of similes. The mango is bright as the sun (I use Haagen Dazs), and is beautiful with the raspberry next to it, strawberry in the middle.
(You’re probably wondering why I don’t just change all the flavors and make it chocolate-y. Well…if the peach looked like doody, imagine what chocolate would look like.)
Once, I made this bombe for the end-of-year class party at Emma’s school. I used a series of giant metal mixing bowls and so many pints of Haagen-Dazs I probably made their stock go up. The kids went wild. One little boy asked how I got the ice cream to “do that”, and they were all in line for seconds before the original line finished passing through. It was the last time Emma hung out with me (she was actually proud!) when her friends were around.
2 pints mango sorbet (Ina makes hers from scratch; good for her…just get the Haagen-Dazs)
1 1/2 pints raspberry sorbet
1 pint strawberry ice cream
Press the mango sorbet against the sides of an 8-inch bowl. Place plastic wrap over it, leaving enough to hang over the sides, then press a 6 1/2-inch bowl into the sorbet to make the layer even. Freeze for 30 minutes or until firm. Using the plastic wrap for leverage, remove the 6 1/2-inch bowl. Spread an even layer of raspberry sorbet on top of the mango sorbet, cover with plastic wrap, and fit a 4 1/2-inch bowl inside, pressing to make the layer even. Freeze for another 30 minutes, or until firm. Remove the 4 1/2-inch bowl and spoon in strawberry ice cream to fill the bowl. Freeze until firm.
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. I like to toss the bombe and platter with fresh strawberries and/or raspberries.