Filling & Unmolding a Bombe

Chill the mold over ice or in the freezer. The vanilla ice cream should be soft enough to shape. If necessary, let it stand in the refrigerator.

Line the ice cream over the base and sides of the mold in a 1-2 in/2.5-4 cm layer, smoothing a central hollow with the back of a spoon or a metal spatula. Freeze it until firm, 2-3 hours.

Fill the mold with contrasting bombe mixture and smooth the top level with a metal spatula. Cover with wax paper and the lid and freeze until very firm, at least 8 hours.

Dip the mold in cool water for 30-60 seconds. Lift it out, wipe it dry, and run the point of a knife round the edge of the mixture.

Set a chilled serving plate on top of the bombe, turn upside down and lift off the mold. If the bombe sticks, hold a hot damp cloth against the mold for a few moments. Cut the bombe in wedges for serving, adding a sauce if you like.