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Lemon-Raspberry Ice Cream Bombes

Lemon-Raspberry Ice Cream Bombes
Photo by MARK THOMAS

Ingredients

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