Independence Day is more than a chance for family and friends to get together for barbecues and fireworks displays; it’s an annual celebration to commemorate the courage and faith of our founding fathers in their pursuit of liberty. Independence Day is especially meaningful to me, and my family, as we’re an “Air Force Family.” We’ve traveled around the country, changed schools, found new doctors and dentists, made new friends, and said goodbye to old ones. We’ve waited for “Daddy” to come home after months of overseas deployment only to wonder when the next one will start. Yet we’re no different from thousands of other military families around the country who make sacrifices in the name of freedom.
This month I’ll offer you a simple recipe and just ask that while you’re enjoying it with friends and family you take the opportunity to reflect on the true meaning of Independence Day.
Fourth of July “Watermelon” Bombe
10 to 12 servings
Ingredients
½ gallon (4 pints) pistachio ice cream
1 ½ pints raspberry sherbet or lime sherbet, slightly softened
½ cup semisweet chocolate chips
1 pint lemon sherbet, slightly softened
Method
1. Line a three-quart bowl with plastic wrap, leaving overhang and smooth out as many wrinkles from wrap as possible. Chill in freezer about 30 minutes. Spoon softened pistachio (or lime sherbet) ice cream into chilled bowl, pressing with back of spoon into even one-inch layer, to line bowl completely. Freeze, covered with foil or plastic wrap, about one-and-a-half hours until firm.
2. Remove bowl from freezer. Spoon lemon sherbet into bowl over ice cream, press into even layer about half an inch thick to cover ice cream completely. Cover again with foil or plastic wrap and freeze about one hour until sherbet layer is completely firm.
3. Stir raspberry sherbet in small bowl to soften slightly and stir in chocolate chips until evenly distributed. Spoon sherbet into center of ice cream-lined bowl and fill completely then smooth the top of all three layers. Freeze covered at least three hours or overnight until firm. Thirty minutes before serving time, chill round serving platter in freezer. Insert end of metal spatula between plastic wrap and bowl to loosen bombe. Invert bombe onto chilled platter and peel off plastic wrap. If necessary, use warm spatula to smooth out wrinkles on outside of bombe. For easy serving use a sharp serrated knife to cut bombe in half and then into slices.
For more information, reservations and availability, please call us at 661-259-MEAL. Dining parties are booking up fast! Check out our website at www.savoringthymechef.com for pricing and more details.