Lemon-Raspberry Ice Cream Bombes

Lemon-Raspberry Ice Cream Bombes
Photo by MARK THOMAS

Ingredients

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

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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