Lemon-Raspberry Ice Cream Bombes

Lemon-Raspberry Ice Cream Bombes
Photo by MARK THOMAS

Ingredients

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