When I received my Gourmet magazine in the summer of 1988, I thought they were psychic when I saw their beautiful photo of this ice-cream bombe because I had just bought a melon mold at a thrift shop. It takes time but not much effort to make. You puree the cantaloupe and chill it in the fridge. While it is chilling, you put your mold in the freezer. Freeze the cantaloupe mixture in an ice-cream maker and when it is frozen but still malleable, spread the sorbet on the bottom and sides of your mold. Freeze the mold at least 1 hour before filling the cavity with store-bought vanilla ice cream and freeze the bombe at least 2 hours before unmolding and serving. Impressive and delicious.