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1
Place a circle of parchment in the bottom of an 8 x 3-inch springform pan.
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2
Lightly coat the bottom of the pan with cooking spray to adhere the parchment; set aside.
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3
Put in freezer for 30 minutes.
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4
Beat 1 1/2 pints chocolate ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes.
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5
Using a small offset spatula or a spoon, spread the ice cream evenly on the bottom and up the sides of the springform pan.
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6
Work quickly, or the ice cream will not stay on the sides very long.
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7
If the ice cream starts to fall, return the ice creamlined pan to the freezer for 10 minutes, and then finish lining.
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8
Transfer the ice creamlined pan to the freezer until hardened, about 45 minutes.
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9
In the bowl of a food processor combine 2 bananas, milk, 1/4 cup sugar, and vanilla.
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10
Process 30 seconds or until smooth, and add the remaining banana.
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11
Pulse until there are only small pieces of banana, about the size of peas.
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12
Transfer the mixture to a bowl, and set aside.
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13
Remove the pan from the freezer, and spread half, about 3/4 cup, of the banana mixture into the bottom of the chocolate ice creamlined pan.
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14
Return to the freezer until hardened, about 2 hours.
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15
Cover the remaining banana mixture with plastic wrap, and refrigerate.
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16
When hardened, remove the pan from the freezer; ladle 1 cup room-temperature hot fudge sauce over the banana layer.
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17
Return to the freezer until hardened, about 15 minutes.
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18
Set aside the remaining fudge sauce to serve with the finished bombe, or store in a plastic container in the refrigerator for up to 1 week.
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19
Soften the vanilla ice cream as above.
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20
Remove the pan from the freezer, and add 1 cup softened vanilla ice cream, using a small offset spatula or spoon to spread it evenly.
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21
Return the pan to the freezer, and let the ice cream harden, about 1 hour.
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22
The remaining soft vanilla ice cream can be returned to its container and stored in the freezer; it will soften quickly when you need it again.
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23
Preheat the oven to 350F.
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24
Spread the walnuts evenly on a baking pan, and toast them in the oven, about 7 minutes, until fragrant and lightly golden.
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25
Remove from the oven, and let cool.
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26
In a medium nonstick saute pan, combine the remaining 1/4 cup sugar and the cold water.
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27
Stir over medium-high heat until the sugar is dissolved; stop stirring, and let boil.
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28
The sugar will begin to caramelize in the pan; you can pick up the pan and slightly swirl the sugar to allow for even caramelizing.
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29
Let the caramel turn to a dark golden brown, about 5 minutes, and immediately add the nuts to the pan.
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30
Turn off the heat.
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31
Using a wooden spoon, stir the nuts in the caramel to coat them evenly.
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32
Transfer the nuts directly onto a Silpat baking mat, and spread them into an even layer.
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33
Let cool; break into small pieces.
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34
Remove the ice cream mold from the freezer, and sprinkle an even layer of nuts over the vanilla layer.
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35
Remove the banana mixture from the refrigerator, and spread the remaining 3/4 cup over the nuts.
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36
Quickly return the mold to the freezer, and let chill.
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37
When the banana layer has hardened, about 2 hours, resoften the remaining cup vanilla ice cream and spread it evenly with small offset spatula or spoon.
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38
When the vanilla ice cream has hardened, soften the remaining cup chocolate ice cream; remove the mold from the freezer.
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39
Add the final layer of chocolate ice cream, spreading it all the way to the edges and smoothing the top.
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40
If the chocolate ice cream extends above the inside rim of the mold, run your finger around the top of the inside of the rim to give a clean edge.
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41
Cover with plastic wrap, and place in freezer to chill, about 4 hours, or overnight.
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42
When ready to serve, remove the mold from the freezer, and dip it in very hot water for a few seconds.
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43
Unlatch the ring, and gently pull away from the bombe.
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44
Using a parchment bottom allows the bombe to slide off the pan base.
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45
Transfer the bombe to a cutting board.
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46
Using a sharp knife, slice the bombe into wedges, and serve with remaining fudge sauce.
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47
In a medium saucepan over medium-high heat, combine the chocolate, butter, sugar, water, and salt.
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48
Stir continuously until melted and combined.
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49
Add the corn syrup, and bring the mixture to a boil.
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50
Reduce heat, and simmer on low, stirring occasionally, until thickened, about 10 minutes.
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51
Remove from heat, and cool to room temperature.
