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1
Bring sugar and water to a boil in a 1-quart saucepan, stirring until sugar is dissolved.
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2
Remove from heat and cool syrup.
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3
Puree cantaloupe with 2 tablespoons lime juice in a blender, then transfer to a bowl and stir in 1 cup sugar syrup.
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4
Puree honeydew with remaining 2 tablespoons lime juice in cleaned blender, then transfer to another bowl and stir in remaining cup sugar syrup.
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5
Chill both mixtures, covered, until cold, about 2 hours.
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6
Freeze sorbets separately in ice cream maker.
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7
Transfer to airtight containers and freeze until firm but still spreadable, about 30 minutes.
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8
Lightly brush mold with vegetable oil and freeze mold 30 minutes.
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9
While mold chills, put vanilla ice cream in refrigerator 20 minutes to soften.
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10
Pulse almonds in a food processor until finely ground (do not grind to a paste).
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11
Stir together almonds, ice cream, and almond extract until blended.
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12
Spread evenly onto bottom and up sides of chilled mold.
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13
(If ice cream begins to melt, freeze 10 minutes.)
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14
Freeze ice cream until firm, about 30 minutes.
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15
Spread honeydew sorbet in an even layer over ice cream and freeze until sorbet is firm, about 20 minutes.
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16
Fill center with cantaloupe sorbet, pressing in firmly, and smooth top.
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17
Cover mold with plastic wrap and freeze until hardened, at least 8 hours.
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18
To serve, unwrap mold and invert bombe onto a chilled serving platter.
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19
Wet a kitchen towel with hot water, quickly wring it dry, and drape over pan 30 seconds.
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20
Lift off pan, then peel off plastic wrap and put bombe in refrigerator 10 minutes to soften.
