5-6 c. lime sherbet
4-5 c. vanilla ice cream
5-6 c. strawberry or raspberry sherbet
1/2 c. mini chocolate chips
Line a gallon sized bowl with plastic wrap, making sure wrap hangs over the sides of the bowl at least 4 inches. Spoon the lime sherbet into a mixing bowl and beat until smooth. Press into the sides and bottom of the prepared bowl using a large spoon or your hands. Freeze for 30 minutes. Repeat the same process with the vanilla ice cream, pressing on top of the frozen lime sherbet in a thin layer. Freeze for another 30 minutes.
Spoon strawberry or raspberry sherbet into a mixing bowl and beat until smooth. Stir in the chocolate chips. Fill the remaining space in the bowl with this mixture, cover tightly with plastic wrap and freeze at least 6 hours. To unmold, remove the top plastic wrap and dip the outside of the bowl into warm water until the bombe begins to loosen, about 15 seconds. Place a serving platter over the bowl, flip over and shake to release bombe. Peel away the plastic wrap and slice into wedges with a large knife dipped in warm water. Serves 14-16.
Notes: I thought of my brother Stefan when I saw this recipe because he loves sherbet. It was his birthday and he was out of town. BUT I finally made it for him this week (only 3 months late!) and it was a hit. Everyone really liked it...including me, and I'm not the biggest sherbet fan. I had a hard time getting a good picture of the bombe. This shot is the best I could get...