1 Ice cream or thin Charlotte Russe mixture (enough to fill the lined mould)
Instructions
1. Prepare a bombe mould (a 1.5–2 qt / 1.4–1.9 L dome-shaped metal mould, or the closest available equivalent). Chill the mould in the freezer for at least 15 minutes before use.
2. Working quickly, press a 3/4–1 inch (2–2.5 cm) layer of sherbet or water ice firmly and evenly against the interior walls and base of the mould, leaving a hollow center. The lining should be firm and uniform, with no gaps. Alternatively, ice cream may be used to line the mould in place of sherbet.
3. Fill the hollow center completely with ice cream or thin Charlotte Russe mixture, packing it in firmly so no air pockets remain. For a classic combination, Farmer recommends lining with Pomegranate Ice and filling with Vanilla or Macaroon Ice Cream.
4. Cover the mould tightly with its lid (or press a sheet of plastic wrap flush against the filling, then cover with foil, crimped tightly around the rim).
5. Pack the covered mould in a bucket or deep container, surrounding it completely with a mixture of coarse ice and rock salt in roughly a 4:1 ratio by volume (ice to salt). This is a brine-packing technique: the salt lowers the freezing point of the ice, maintaining temperatures well below 32°F (0°C) and hardening the bombe evenly.
6. Let stand, undisturbed, for 2 hours, until the bombe is thoroughly firm throughout. Check firmness by pressing the lid — there should be no give or movement felt from the filling.
7. To unmould: remove the mould from the ice-salt mixture and wipe it clean. Run a thin knife or warm damp cloth briefly around the rim seal. Invert onto a chilled serving plate and lift away the mould. The bombe should release cleanly as a domed shape, with a distinct two-layer cross-section visible when sliced. Serve immediately.
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