Lemon-Raspberry Ice Cream Bombes

Lemon-Raspberry Ice Cream Bombes


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

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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