Lemon-Raspberry Ice Cream Bombes

Lemon-Raspberry Ice Cream Bombes
Photo by MARK THOMAS

Ingredients

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