- Nesting bowls are a good option. If the bowls are different shapes it’s OK, the bombe will just look a little different (the slices won’t have even rainbow style layers)
- If the small bowl sticks, gently run a warm slightly damp dishcloth around the inside then wiggle it free. It may take a little patience but it will come out. If the peanut butter layer is too soft at this point, smooth it out and refreeze 5-10 min until firm.
- Give the chocolate shell mixture a couple of stirs every now and then so the heat is evenly distributed as it cools. It’s ready when it’s thick but still pourable and about the same as room temperature.
- Unmolding takes patience. If the bombe just doesn’t want to come out, briefly run a slightly damp warm (not hot) dishtowel around the outside. Do NOT dip in hot water, too much heat is likely to turn the ice cream into a sticky uneven mess.