Watermelon Bombe - cooking recipe

Ingredients

2 pints pistashio ice cream
1 pint vanilla ice cream
1 quart watermelon sorbet
4 chocolate wafers, broken into 1/4 inch pieces
1 prepared six-inch round layer vanilla sponge cake

Preparation

Line 3 quart metal mixing bowl (the mold) with plastic, ensuring edges hang over sides of the bowl.
Place the bowl the in freezer for 10 minutes.
Chill the bowl of an electric mixer.
Place pistachio ice cream in the chilled mixing bowl.
Using the paddle attachment, beat on low for about 30 seconds.
Remove the mold from the freezer.
Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2 inch-thick layer.
Clean mixing bowl and return both mold and bowl to freezer for 30 more minutes.
Place vanilla ice cream in the chilled mixer bowl.
Beat on low speed until spreadable, about 30 seconds.
Remove mold from freezer, using the rubber spatula, spread vanilla over pistachio layer, making the new layer about 1/4 inch; return mold to freezer.
Clean mixing bowl and return to freezer for 30 minutes more.
Place sorbet in chilled mixing bowl; Beat on low speed for approx 1 minute.
Fold in wafer pieces.
Remove mold from freezer.
Pack sorbet into center, making an even layer the comes to 1/3 inch below the top of the ice cream layer.
Cover sorbet portion with sponge cake; trim cake if necessary.
Return mold to freezer until completely hardened.
To serve, place a serving plate upside down on top of the mold.
Holding plate against the mold, invert both.
Place a hot wet kitchen towel over the mold.
Remove the metal bowl.
Immeaditely before serving, remove the plastic wrap.