Watermelon Bombe Recipe

Directions:

1. Watermelon Bombe
2. Directions
3. Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging.
4. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
5. Place pistachio ice cream in the chilled mixer bowl.
6. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds.
7. 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.
8. Return mold and clean mixer bowl to the freezer for 30 minutes.
9. Place vanilla ice cream in chilled mixer bowl.
10. Beat on low speed until spreadable, about 30 seconds.
11. Remove mold from freezer.
12. 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.
13. Place sorbet in chilled mixer bowl.
14. Beat on low speed until sorbet has softened, about 1 minute.
15. Fold in wafer pieces.
16. 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.
17. Cover sorbet portion with sponge cake; trim cake if necessary.
18. Return mold to freezer until completely hardened.
19. 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.
20. Vanilla Ice Cream
21. Directions
22. Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds.
23. 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.
24. 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.
25. Return milk to stove, and bring just to a simmer.
26. 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.
27. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
28. 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.
29. Fill a large bowl with ice and water.
30. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking.
31. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled.
32. (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.
33. Pour custard into an ice-cream maker, following the manufacturer's instructions. Churn until the ice cream is just set, but not hard.
34. Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.
35. Watermelon Sorbet
36. 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.
37. Remove seeds from watermelon flesh.
38. Place flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add puree to chilled syrup; stir to combine.
39. Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container.
40. Vanilla Sponge Cake
41. Heat oven to 350 degrees.
42. Butter a 9-inch-square baking pan.
43. Line pan with parchment paper, and butter again.
44. Flour the pan, and set aside.
45. In a small bowl, sift together flour and cornstarch; set aside.
46. 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.
47. Transfer the egg-yolk mixture to a large bowl.
48. Wash and dry the mixer bowl and the whisk attachment.
49. Combine egg whites and salt in the mixer bowl, and beat on medium speed until whites hold soft peaks, about 1 1/2 minutes.
50. With mixer running, slowly add the remaining 1/4 cup sugar. Continue beating until stiff and glossy, about 1 minute.
51. Fold the egg-white mixture into the egg-yolk mixture.
52. 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.
53. 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.
54. Url:
55. /recipe/vanilla-sponge-cake
56. (photo is also provided at the link above)