A few weeks ago, I posted a picture of this adorable slice of "watermelon" HERE. I didn't know how this slice of culinary genius came to be until a few very generous readers shared their secrets to creating this tasty treat - a watermelon sherbet bombe.
I was inspired to post a step-by-step recipe for this scrumptious blend of ice creams and sorbets after visiting St. Louis's own frozen concoction capital, Ted Drewes. This lovely little piece of St. Louis tradition serves up some of the tastiest frozen custard that this self-declared professional ice cream taste tester (I mean if you eat ice cream every day in college, I think you get this title) has ever tried.
Just look at all these choices! What mix of flavors would you try? I think mocha, marshmallow, and oreo would make an incredible combination! Or maybe the raspberry chip?! Or brownie, caramel, and pecan?! Oh, I could go on for hours!
Or you could choose from the specials menu that includes such creations as the Big Apple Concrete - apple pie filling mixed with vanilla custard topped with whipped cream! Add a little warm caramel, and I'm sold.
After countless minutes of careful browsing, I finally chose the "All Shook Up" concrete (named for the density of the custard). I just Can't Help Falling in Love with vanilla custard mixed with frozen bananas and Reeses. When our order was up, our sweet and friendly server (Hi, if you come by the blog!!) demonstrated the quality of Ted Drewes' frozen custard by turning our cups upside down! Not a drop on the counter - pretty impressive for a day in the upper 90s!
I don't know about you, but now I'm craving some ice cream. I think a slice of watermelon sherbet bombe would be just the thing to satisfy this sweet tooth!
Watermelon Bombe:
5 - 6 cups (about 3 pints) lime sherbet or sorbet
2 cups vanilla ice cream
5 - 6 cups (about 3 pints) raspberry sorbet or sherbet
2-3 tablespoons miniature chocolate chips
Take a 12 cup metal or plastic mixing bowl and line it with plastic wrap, making sure there is enough plastic wrap to overhang the edges of the bowl (this makes it easy to unmold). Alternatively, spray the bowl with a nonstick vegetable spray. Place the lined bowl in the freezer for about 15 - 30 minutes so the bowl will be cold.
Place the lime sherbet in the bowl of your electric mixer and beat on low speed until the sherbet is soft enough to spread easily, about 20-30 seconds. Remove the plastic wrap lined metal bowl from the freezer, and with a rubber spatula or spoon, coat the whole inside of the bowl with an even layer of the softened lime sherbet. Return the bowl with the sherbet to the freezer to refreeze the sherbet. This will take about 30 minutes to an hour.
Once the lime sherbet is frozen, take the vanilla ice cream and place it in a clean mixing bowl. As with the lime sherbet, beat the ice cream until it is spreadable (20-30 seconds). Remove the bowl from the freezer and again, using a rubber spatula or spoon, evenly coat the lime sherbet layer with the vanilla ice cream. Return the bowl to the freezer so the vanilla ice cream can refreeze. This will take about 30 minutes to an hour.
Once that layer has frozen, take the raspberry sorbet and place it in a clean mixing bowl. Again, beat the sorbet until it is spreadable, 20-30 seconds. Fold in the chocolate chips. Remove the bowl from the freezer and fill the center of the bowl with the raspberry sorbet. Return the bowl to the freezer and freeze until the sherbet/sorbet and ice cream is completely hardened (this will take several hours or overnight).
To serve: Place a cold serving plate upside down on top of the bowl. Holding the plate against the bowl, turn it upside down. Use a hair dryer on low, or place a hot wet towel over the metal bowl for a few seconds to loosen the bowl from the ice cream. Remove the metal bowl and place the watermelon bombe back in the freezer until serving time (the lime sherbet may have soften a bit from the hot towel).
