Lemon-Raspberry Ice Cream Bombes

Lemon-Raspberry Ice Cream Bombes
Photo by MARK THOMAS

Ingredients

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

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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