Soften the vanilla ice cream. Spread the ice cream inside the 3.5-quart metal bowl. Insert the 1.5-quart metal bowl into the ice cream, gently pressing in so that the rims of the bowls are level to one another. The ice cream will not reach the top of the rim; if needed, insert a small offset spatula between the bowls to smooth and even the edges. Cover with plastic wrap and freeze for about 4 hours or overnight.
Remove the plastic wrap and very carefully pour boiling water into the smaller bowl, taking care not to get any water on the ice cream. Let it sit for a couple of seconds, just until the ice cream melts enough to release the bowl. Carefully remove the small bowl.
Use a spatula to smooth out the ice cream core, then return to the freezer for about 1 hour, or until it is firm again.
Soften the raspberry sorbet. Fill the ice cream mold with the sorbet and use an offset spatula to smooth the top. Tap to remove air bubbles. Cover with plastic wrap and freeze for 4 hours or overnight.
Dip the bowl in hot water for about 15 seconds, just to slightly melt the ice cream, loosening the edges with an offset spatula. Flip the bowl onto a serving dish, and remove the metal bowl. Clean any drips from the serving dish and smooth the ice cream as needed with a spatula. Place in the freezer for about 30 minutes or until ready to serve.
Serve with fresh berries and mint.
Method from The Bombe by Jeni Britton Bauer, from Cherry Bombe: The Cookbook (Clarkson Potter, 2017).How to slice ice cream bombe: The easiest way to cut an ice cream cake is:
Letting the cake thaw at room temperature for about 10 minutes.
Run a knife under hot water to warm up the blade. Lightly wipe away excess water with a clean towel.
Slice the cake. Rinse the knife under hot water, wipe, and cut to extract your slice.