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Cantaloupe, Honeydew, and Almond Bombe

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Cantaloupe, Honeydew, and Almond Bombe

Cantaloupe, Honeydew, and Almond Bombe

You can never have too many side dish recipes, so give Cantaloupe, Honeydew, and Almond Bombe a try. One serving contains 466 calories, 6g of protein, and 29g of fat. This recipe serves 10. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. A mixture of sugar, super premium vanillan ice cream, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Bring sugar and water to a boil in a 1-quart saucepan, stirring until sugar is dissolved.
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SugarSugar
WaterWater
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Sauce PanSauce Pan
2
Remove from heat and cool syrup.
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SyrupSyrup
3
Purée cantaloupe with 2 tablespoons lime juice in a blender, then transfer to a bowl and stir in 1 cup sugar syrup. Purée honeydew with remaining 2 tablespoons lime juice in cleaned blender, then transfer to another bowl and stir in remaining cup sugar syrup. Chill both mixtures, covered, until cold, about 2 hours.
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Simple SyrupSimple Syrup
CantaloupeCantaloupe
Lime JuiceLime Juice
Honeydew MelonHoneydew Melon
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BlenderBlender
BowlBowl
4
Freeze sorbets separately in ice cream maker.
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Ice CreamIce Cream
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Ice Cream MachineIce Cream Machine
5
Transfer to airtight containers and freeze until firm but still spreadable, about 30 minutes.
1
Lightly brush mold with vegetable oil and freeze mold 30 minutes. While mold chills, put vanilla ice cream in refrigerator 20 minutes to soften.
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Vanilla Ice CreamVanilla Ice Cream
Vegetable OilVegetable Oil
2
Pulse almonds in a food processor until finely ground (do not grind to a paste).
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AlmondsAlmonds
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Food ProcessorFood Processor
3
Stir together almonds, ice cream, and almond extract until blended.
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Almond ExtractAlmond Extract
Ice CreamIce Cream
AlmondsAlmonds
4
Spread evenly onto bottom and up sides of chilled mold. (If ice cream begins to melt, freeze 10 minutes.) Freeze ice cream until firm, about 30 minutes.
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Ice CreamIce Cream
SpreadSpread
5
Spread honeydew sorbet in an even layer over ice cream and freeze until sorbet is firm, about 20 minutes. Fill center with cantaloupe sorbet, pressing in firmly, and smooth top. Cover mold with plastic wrap and freeze until hardened, at least 8 hours.
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CantaloupeCantaloupe
Ice CreamIce Cream
Honeydew MelonHoneydew Melon
SorbetSorbet
SpreadSpread
WrapWrap
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Plastic WrapPlastic Wrap
6
To serve, unwrap mold and invert bombe onto a chilled serving platter. Wet a kitchen towel with hot water, quickly wring it dry, and drape over pan 30 seconds. Lift off pan, then peel off plastic wrap and put bombe in refrigerator 10 minutes to soften.
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WaterWater
WrapWrap
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Kitchen TowelsKitchen Towels
Plastic WrapPlastic Wrap
Frying PanFrying Pan
1
·Sorbets can be made 2 days ahead of assembling bombe. Soften in refrigerator before using.·Assembled bombe can be frozen up to 3 days.
DifficultyHard
Ready In45 m.
Servings10
Health Score6
Dairy FreeGluten FreeLow Fodmap
DietsGluten FreeDairy FreeFodmap Friendly
Dish TypesSide Dish
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