Keep Your Cool

Bombes can be tricky. Just take your time. And follow the recipe carefully.

You can use a mold made for bombes, which can be found at fine cookware stores. For really fancy ones, check out flea markets and antique stores. But a Jell-O mold or serving bowl will work as well.

Before you begin, have everything cold--place the bowl or mold you’ll be using, plus any spoons or spatulas, in the freezer to chill.

When unmolding your bombe, dip the mold in hot water--but not long enough to melt the ice cream. Or try wrapping a hot, damp kitchen towel (soak it in hot water, then wring it out) around the bottom and edges of the mold. Gently loosen the edges of the bombe with a thin spatula, then place a serving plate on top. Hold the serving plate and mold together and invert it quickly. The bombe should unmold. If it doesn’t, rap the plate a couple of times on the work surface. If it still doesn’t unmold, return the towels to the still-inverted mold for 30 to 45 seconds and try again.

From the Food Staff