Tropical Bombe Recipes

Steps:

• To determine the volume of your mold, fill it with water, and pour water into a liquid measuring cup. The amount of water will show how much ice cream you need for that mold. If mold is cylindrical, divide total amount of mold by four flavors; plan according to your needs. Alternatively, for a triangular or dome-shaped mold, use less sorbet on the first layer, as we did.
• Beat mango sorbet in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Using a spoon, place sorbet in bottom of mold, spreading it into any details of mold. A rubber spatula or offset spatula will help. Smooth top; place mold in freezer to let sorbet harden, about 1 hour.
• Soften coconut sorbet as above, working in batches if necessary. Remove mold from freezer; spoon coconut sorbet in a layer over mango sorbet. Smooth top; return to freezer.
• When coconut sorbet has hardened, soften strawberry sorbet as above. Remove mold from freezer; add a layer of strawberry sorbet. Freeze until hardened. Repeat process with pineapple-coconut ice cream, finishing top of mold by smoothing surface and covering with plastic wrap. Freeze until hardened, a few hours or overnight.
• To unmold, fill sink with very hot water. Remove mold from freezer; dip into very hot water, 7 to 8 seconds. If using, sprinkle almonds over ice cream to keep it from slipping. Using some force, invert onto a cutting board; return bombe to freezer for 15 minutes so outside refreezes. Use a very sharp knife to cut bombe into servings.