Cantaloupe, Honeydew, and Almond Bombe

Name: Cantaloupe, Honeydew, and Almond Bombe
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 710 milliliters cubed (1/2 inch) ripe cantaloupe; 473 milliliters cubed (1/2 inch) ripe honeydew melon; 59 milliliters fresh lime juice; 198 grams 1/2 cups slivered almonds , toasted; 315 milliliters sugar; 1 pint super premium vanilla ice cream, slightly softened; 10 servings Vegetable oil for brushing mold; 315 milliliters water

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

Bring sugar and water to a boil in a 1-quart saucepan, stirring until sugar is dissolved.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat and cool syrup.

Ingredients you will need

Syrup

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.

Ingredients you will need

Simple Syrup

Cantaloupe

Lime Juice

Honeydew Melon

Equipment you will use

Blender

Bowl

Freeze sorbets separately in ice cream maker.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Transfer to airtight containers and freeze until firm but still spreadable, about 30 minutes.

Lightly brush mold with vegetable oil and freeze mold 30 minutes. While mold chills, put vanilla ice cream in refrigerator 20 minutes to soften.

Ingredients you will need

Vanilla Ice Cream

Vegetable Oil

Pulse almonds in a food processor until finely ground (do not grind to a paste).

Ingredients you will need

Almonds

Equipment you will use

Food Processor

Stir together almonds, ice cream, and almond extract until blended.

Ingredients you will need

Almond Extract

Ice Cream

Almonds

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.

Ingredients you will need

Ice Cream

Spread

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.

Ingredients you will need

Cantaloupe

Ice Cream

Honeydew Melon

Sorbet

Spread

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Water

Wrap

Equipment you will use

Kitchen Towels