Cake is not always the birthday treat of choice in the Fetter’s household!
Summertime is a season when we all look for ways to cool things off, and Ice cream is a top pick in our family!
Birthdays have always held a special significance in our family, serving as an invitation to gather together and create cherished traditions. We elevate and honor each unique individual in our family, whether through birth or adoption. All are loved in special ways on their day! The birth of our firstborn son, Logan, holds special significance because we had prayed for God to bless us with a baby for nearly ten years before he was born. Born on Mother’s Day, the wonder of life and God’s miracle became a treasured opportunity to establish the tradition of celebrating the gift of Logan, along with the blessing of motherhood and family.
Our entire family has gathered together, month after month, year after year, for each birthday. We honor each person with their favored and requested “cake” or dessert. A favorite meal rounds out the tradition! It’s a day filled with love and celebration! By age six, Logan decided he preferred ice cream over the traditional baked-from-scratch cake, and the Watermelon Ice Cream Bombe tradition was launched. Each Mother’s Day for the past twenty-five years, we have celebrated the gift of life and the gift of Logan.
The tradition is as unique as Logan himself. We love and celebrate Logan’s life; I celebrate with gratitude the treasured gift of motherhood God gave to me and to our family.
This summer, when it's too hot to bake, we hope you will join us in celebrating those you love with this special recipe from our Family Recipe Box.
Ingredients:
About 1 pint of lime sherbet
About 1 pint of lemon sorbet
About 1-1/2 pints of raspberry sherbet
½ - 1 cup miniature semisweet chocolate chips
Directions:
1) Line a 1-1/2-quart bowl with plastic wrap. Press a thin layer of lime sherbet around the inside of bowl. Freeze, uncovered, until firm.
2) Spread a thin layer of lemon sorbet evenly over lime sherbet layer. and freeze, uncovered, until firm
3) Stir mini chocolate chips into the Raspberry Sherbet and Pack raspberry sherbet in center of sherbet-lined bowl. Smooth the top.
4) Cover with plastic wrap and freeze until firm, about 8 hours.
5) Just before serving, uncover bowl of molded sherbet. Place a serving plate on the bowl and invert.
6) Remove bowl and peel off plastic wrap. Add a warm damp dishtowel to the top if necessary to speed up the release from the bowl.
7) Cut the bombe into wedges. Prepare to be in awe at how much your creation looks like a slice of watermelon!
