Lemon-Raspberry Ice Cream Bombes
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
65
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Sugar1 cup
Lemon Juice (fresh)2 large
Egg Yolk1 tsp
Salt1 cup
Whipping Cream (chilled)3 cup
Raspberry Sorbet2 cups
Raspberry (fresh)Directions:
1
Freeze 1 hour
2
Divide lemon cream among cups, smoothing tops
3
Whisk sugar, lemon juice, yolks, peel, and salt to blend in top of double boiler
4
Place over simmering water (do not allow bottom of pan to touch water)
5
Whisk until mixture thickens and thermometer inserted into mixture registers 160°F, about 6 minutes
6
Transfer mixture to medium bowl
7
Chill until cold, about 45 minutes
8
Beat cream in another medium bowl until cream holds peaks
9
Fold into lemon mixture in 3 additions
10
Cover and chill at least 6 hours and up to 1 day
11
Line six 3/4-cup custard cups with foil, leaving generous overhang
12
Slightly soften quart of ice cream in microwave at low setting in 10-second intervals
13
Measure 1/2 cup ice cream and place in 1 prepared custard cup
14
Using back of teaspoon and dipping spoon in glass of warm water as needed, press ice cream in even layer over bottom and up sides of cup, creating hollow in center
15
Place cup in freezer
16
Repeat with remaining 5 prepared cups
17
Return remaining ice cream in quart to freezer
18
Freeze ice cream in cups 1 hour
19
Spoon 2 tablespoons sorbet into hollow in center of each cup and pack firmly
20
Return cups to freezer for 1 hour
21
Slightly resoften remaining ice cream in quart container in microwave at low setting in 10-second intervals
22
Spread 2 tablespoons ice cream over lemon cream in each cup, covering completely
23
Fold foil overhang over bombes to cover; freeze at least 3 hours and up to 2 days
24
Open foil on bombes; turn bombes out onto dishes
25
Peel off foil
26
Spoon fresh berries alongside
27
Garnish with mint sprigs, if desired, and lemon peel
28
Whisk sugar, lemon juice, yolks, peel, and salt to blend in top of double boiler
29
Place over simmering water (do not allow bottom of pan to touch water)
30
Whisk until mixture thickens and thermometer inserted into mixture registers 160°F, about 6 minutes
31
Transfer mixture to medium bowl
32
Chill until cold, about 45 minutes
33
Beat cream in another medium bowl until cream holds peaks
34
Fold into lemon mixture in 3 additions
35
Cover and chill at least 6 hours and up to 1 day
36
Line six 3/4-cup custard cups with foil, leaving generous overhang
37
Slightly soften quart of ice cream in microwave at low setting in 10-second intervals
38
Measure 1/2 cup ice cream and place in 1 prepared custard cup
39
Using back of teaspoon and dipping spoon in glass of warm water as needed, press ice cream in even layer over bottom and up sides of cup, creating hollow in center
40
Place cup in freezer
41
Repeat with remaining 5 prepared cups
42
Return remaining ice cream in quart to freezer
43
Freeze ice cream in cups 1 hour
44
Spoon 2 tablespoons sorbet into hollow in center of each cup and pack firmly
45
Return cups to freezer for 1 hour
46
Divide lemon cream among cups, smoothing tops
47
Freeze 1 hour
48
Slightly resoften remaining ice cream in quart container in microwave at low setting in 10-second intervals
49
Spread 2 tablespoons ice cream over lemon cream in each cup, covering completely
50
Fold foil overhang over bombes to cover; freeze at least 3 hours and up to 2 days
51
Open foil on bombes; turn bombes out onto dishes
52
Peel off foil
53
Spoon fresh berries alongside
54
Garnish with mint sprigs, if desired, and lemon peel