Lemon-Raspberry Ice Cream Bombes

Lemon-Raspberry Ice Cream Bombes


  • 2 large egg yolks
  • ¾ cup raspberry sorbet
  • ½ cup sugar
  • 1 ½ teaspoons finely grated lemon peel
  • ½ cup whipping cream
  • 1/8 teaspoon salt
  • 1 quart vanilla ice cream
  • + 4 more ingredients
    • Lemon peel
    • 2 cups fresh raspberries
    • Fresh mint sprigs
    • ¼ cup fresh lemon juice

Whisk sugar, lemon juice, yolks, peel, and salt to blend in top of double boiler. Place over simmering water (do not allow bottom of pan to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F, about 6 minutes. Transfer mixture to medium bowl. Chill unt...

View full recipe at Epicurious


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