Lemon-Raspberry Ice Cream Bombes

Lemon-Raspberry Ice Cream Bombes


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