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Orange Sherbet Bombe

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Sunny days call for this sweet orange sherbet, which surrounds a smooth vanilla-ice-cream filling.

Source: Martha Stewart Living, January 2003
Servings

Ingredients

Directions

Cook's Notes

Although Martha uses a decorative tube pan, you can use another kind of mold or a Pyrex bowl. Just know that, because they can contain toxic metals, antique ice-cream molds should not be used. When constructing the bombe, make sure the ice cream is spreadable but not melting -- a consistency you can achieve with an electric mixer or by hand. Before serving, transfer the bombe from the freezer to the refrigerator for at least 30 minutes; for easier cutting, dip a sharp knife into hot water first, and then wipe it dry before slicing.

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