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Watermelon Bombe Two Ways - Beginner and Expert

partysugar — Fri, 23 May 2008 13:00:56 -0700

With its layers of colorful ice cream and pretty shape, a bombe is a stunning Summer dessert. Bombes are made by spreading softened ice cream into a mold, one flavor at a time. After the entire dessert is frozen solid, the bombe is unmolded, sliced, and served. A watermelon bombe is such a fun and popular style that I've found two recipes for you to check out. The first, more simple version involves sherbet and chocolate chips. The second, more sophisticated variation involves ice cream and chocolate wafers. Both make a visually cool dessert so get the recipes when you read more.

Beginner Watermelon Bombe
From Taste of Home magazine

Ingredients

About 1 pint lime sherbet
About 1 pint pineapple sherbet
About 1-1/2 pints raspberry sherbet
1/4 cup miniature semisweet chocolate chips

Directions

Line a 1-1/2-quart mixing bowl with plastic wrap.
Press slightly softened lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm.
Spread pineapple sherbet evenly over lime sherbet layer. Freeze, uncovered, until firm. Lime and pineapple sherbet layers should be thin.
Pack raspberry sherbet in center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. Cover and freeze until firm, about 8 hours.
Just before serving, uncover bowl of molded sherbet. Place a serving plate on the bowl and invert.
Remove bowl and peel off plastic wrap. Cut the bombe into wedges; press a few chocolate chips into the raspberry section of each wedge to resemble watermelon seeds.

Serves 8.

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Expert Watermelon Bombe
From Martha Stewart

Ingredients

2 pints pistachio ice cream
1 pint vanilla ice cream, recipe below
1 quart watermelon sorbet, recipe below
4 Nabisco Famous Chocolate Wafers, broken into 1/4-inch pieces
1 six-inch-round layer Vanilla Sponge Cake, recipe below

Directions

Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and clean mixer bowl to the freezer for 30 minutes.
Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.
Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.
To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.

Serves 12.

Vanilla Ice Cream

2 vanilla beans
2 cups milk
6 large egg yolks
3/4 cup plus 2 tablespoons sugar
2 cups very cold heavy cream
1 teaspoon pure vanilla extract

Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds.
Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl.
Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.
Pour custard into an ice-cream maker, following the manufacturer's instructions. Churn until the ice cream is just set, but not hard.
Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.

Makes 1 1/2 quarts.

Watermelon Sorbet

1 cup sugar
1 tablespoon white creme de menthe, or Campari (optional)
3 cups ripe watermelon flesh

Place sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and stir in creme de menthe, if using. Chill the syrup.
Remove seeds from watermelon flesh. Place flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add puree to chilled syrup; stir to combine.
Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container.

Makes 1 quart.

Vanilla Sponge Cake

For the Watermelon Bombe, use a half batch of this recipe: Divide the batter between two six-inch-round layer-cake pans, and bake for thirty-five minutes. Use one layer for the bombe, and freeze the second layer for later use.

Unsalted butter, for pan
1/2 cup all-purpose flour, plus more for pan
1/2 cup cornstarch
4 large eggs, separated
1 teaspoon pure vanilla extract
3/4 cup sugar
Pinch of salt

Heat oven to 350 degrees.Butter a 9-inch-square baking pan. Line pan with parchment paper, and butter again. Flour the pan, and set aside. In a small bowl, sift together flour and cornstarch; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 1/2 cup sugar on high speed until thick and pale, about 5 minutes. Transfer the egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment.
Combine egg whites and salt in the mixer bowl, and beat on medium speed until whites hold soft peaks, about 1 1/2 minutes. With mixer running, slowly add the remaining 1/4 cup sugar. Continue beating until stiff and glossy, about 1 minute.
Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into this new mixture. Transfer the batter to prepared pan, and smooth the top with an offset spatula. Bake until a cake tester inserted into middle comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool; turn out cake, and wrap it in plastic wrap until ready to use.

Makes one 9-inch-square cake.

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Noteworthy Nibbles - June 23-30, 2009

YumSugar — Tue, 23 Jun 2009 14:00:13 -0700

It's almost July, and the palatable parties just keep coming. If you're a wine enthusiast, head over to Pinot Days or the Telluride Wine Festival. Beer more your thing? Throw back some sake bombs at the Beer & Sake Festival, or hit up the Colorado Brewfest. Here in Fog City, the Best of the Bay looks to be one heck of a soirée. What happenings are you hitting up?

If you know of anything that's been left off the list, please go ahead and chime in below!

Sedona, AZ: Dine in Sedona Restaurant Fest - June 23-30
Hampton, SC: Hampton County Watermelon Festival - June 23-28
Gettysburg, PA: Gettysburg Festival - June 23-28
Portsmouth, NH: Taste of the Nation Portsmouth - June 24
London, OH: London Strawberry Festival - June 24-27
San Francisco, CA: Pinot Days - June 24-28
Wisconsin Rapids, WI: Cranberry Blossom Festival - June 24-28
San Diego, CA: Beer & Sake Festival - June 25
Milwaukee, WI: The 2009 Big Taste - June 25
San Francisco, CA: Best of the Bay - June 25
Ft. Lauderdale, FL: Taste of the Nation South Florida - June 25

To see the rest, read more.

Cedar Rapids, IA: Cedar Rapids BBQ Roundup _ June 25-28
Telluride, CO: Telluride Wine Festival - June 25-28
Luling, TX: Luling Watermelon Thump - June 25-28
Cleveland, OH: Cleveland Wine Festival - June 26-27
Emerson, AR: Purple Hull Pea Festival - June 26-27
Chipley, FL: Panhandle Watermelon Festival - June 26-27
Tacoma, WA: Taste of Tacoma - June 26-28
Long Grove, IL: Long Grove Strawberry Festival - June 26-28
Burlington, VT: Green Mountain Chew Chew Food & Music Fest - June 26-28
Chicago, IL: Taste of Chicago - June 26-July 5
Honolulu, HI: Slow Food's Honolulu Fish Auction Tour - June 27
Washington DC: National Capital Barbecue Battle - June 27-28
Fort Collins, CO: Colorado Brewfest - June 27-28
Pennington, NJ: East Coast Food & Wine Festival - June 27-28
New York, NY: Summer Rosé Celebration With Ariane Duarte - June 29

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For The Love Of Ice Cream Roundup

YumSugar — Tue, 31 Jul 2007 07:01:38 -0700

Well everyone, it looks like we do indeed all scream for ice scream! I am so impressed, when I asked you all to submit your own ice cream post, I was not expecting such a great turnout - there were 26 entries! They ranged from adult ice cream sodas to watermelon bombs and everything in between. One of my personal favorites even has a video to accompany it.

Entries #1 & #2
Our first two entries come from TeamSugar members beamer1 and crispet1. For this challenge they've put their minds together and have come up with a mango frappe and a scoop of mango ice cream with sticky rice. They both sound amazing, I'm not sure which one I would choose!

Entries #3 & 4
TeamSugar member sumnboutme wants to make sure we know about Jeni's Splendid Ice Cream with flavors like Thai Chili, Salty Caramel and Goat Cheese with Balsamic Cherries, how can you go wrong?! Sumnboutme also wants to make sure we check out her recipe for a Lemon Fog Martini - vodka, triple sec, lemon sorbet, sign me up!

Entry #5
The next entry comes from Curious Alice. She has a whole batch of ice cream tips including, great definitions, how to make your own ice cream, and a review of several machines.

Entry #6
Pam of Project Foodie reminds us all that no matter where you are in life, ice cream is always a first love.

Entry #7
J in Walnut Creek has a great story about how when she was a child, she and her pal stole ice cream, dropped it on the floor and ate it anyway. Loved it!

Entry #8
It's as if TS member luvbriere is trying to melt my heart. What could be better than an orange custard ice cream? How about and orange custard that is mixed with chocolate chips and caramel & chocolate swirls.

Entry #9
All the way from Turkey we have Cenk at Cafe Fernando with amazing sounding Gianduja Gelato. Oh and did I mention it was an ice cream sandwich too?

To check out the rest of the spectacular ice cream roundup (and believe me, it's worth it, you guys were awesome), read more

Entry #10
Paula wanted to let us know about the best ginger ice cream ever. It's so good she suggests you eat it naked, as in plain!

Entry #11
Kat from Berkeley based KungFoodie, wrote in to tell us about her Honey Sweet Frozen Peach Yogurt. Anytime yogurt can be described as XXX sounds fab to me!

Entry #12
PartySugar's gonna drool when she sees this dulce de leche & nougat ice cream that Rachel dreamed up.

Entry #13
Mercedes in New York sends us two classic Italian deserts in one with a tiramisu ice cream. Plus, she's got an ice cream project up her sleeve for the month of August!

Entry #14
Anne sends this Irish Coffee Ice Cream Cake all the way from Sweden! The best part? You don't even need an ice cream maker!

Entry #15
My French is a little rusty, but Edith sent in this lovely white chocolate ice cream with dark chocolate chunks proving that great food transcends languages.

Entry #16
Jason of YuzuMura sends this intriguing recip for pistachio saffron kulfi. I can't wait to try it!

Entry #17
My pal Meeta at What's For Lunch, Honey? brings us this show-stopping, beautiful, don't settle for second best cherry semifreddo cake.

Entry #18
Ulrike writes in all the way from Nothern Germany just to share choclate ice cream. If you're not a fan of chocolate, there's always marzipan, honey lavender, tarragon and more!

Entry #19
TeamSugar member mellafe would love to share her favorite drink Cafe Helado. Coffee powder, milk, vanilla ice cream and whipped cream? Yum!

Entry #20
Gabi from The Feast Within has graced us with a spiced Ibarra Mexican chocolate ice cream. Delish!

Entry #21
TeamSugar member radarkitty sends us this great tale about ice cream, baseball and a famous old man.

Entry #22
WildHeavenFarm tempts our palates with something she calls Dirty Monkey Ice Cream. There isn't a photo to accompany it because it was devoured before one could be taken!

Entry #23
Who says ice cream soda has to be for kids? Not davie_k, she suggests adding a shot of vodka to an ice cream soda for a nice grown-up twist.

Entry #24
Why stop at vodka? Our own SweetPeasMom continues the adult ice cream trend with her Pina Colada Smoothie. Ice cream and rum!!! Seriously do I need to say anything else?!

Entry #25
And finally our last entry comes from lickety split who decided to make the beautiful watermelon bombe. Check out the video below:

Entry #26
Update: This one went missing in my inbox, but you guys can not miss out on it. Brooke from Colorado sends us a simple recipe for an amazingly simple, extremly sniful fabulous ice cream cake. I'm going to have to make this one sometime!

Thanks again to everyone who sent in their submissions! If you still haven't had your fill of ice cream, don't forget that we're still creating new ice cream sandwiches each week!

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