Lemon-Raspberry Ice Cream Bombes

Lemon-Raspberry Ice Cream Bombes


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