LEMON-RASPBERRY ICE CREAM BOMBES
Categories Milk/Cream Egg Dessert Kid-Friendly Frozen Dessert Raspberry Lemon Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6
Number Of Ingredients 11
Steps:
- 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 until cold, about 45 minutes.
- Beat cream in another medium bowl until cream holds peaks. Fold into lemon mixture in 3 additions. Cover and chill at least 6 hours and up to 1 day.
- Line six 3/4-cup custard cups with foil, leaving generous overhang. Slightly soften quart of ice cream in microwave at low setting in 10-second intervals. Measure 1/2 cup ice cream and place in 1 prepared custard cup. 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. Place cup in freezer. Repeat with remaining 5 prepared cups. Return remaining ice cream in quart to freezer. Freeze ice cream in cups 1 hour.
- Spoon 2 tablespoons sorbet into hollow in center of each cup and pack firmly. Return cups to freezer for 1 hour.
- Divide lemon cream among cups, smoothing tops. Freeze 1 hour.
- Slightly resoften remaining ice cream in quart container in microwave at low setting in 10-second intervals. Spread 2 tablespoons ice cream over lemon cream in each cup, covering completely. Fold foil overhang over bombes to cover; freeze at least 3 hours and up to 2 days.
- Open foil on bombes; turn bombes out onto dishes. Peel off foil. Spoon fresh berries alongside. Garnish with mint sprigs, if desired, and lemon peel.
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Hol Kit
[email protected]These were delicious! I will definitely be making them again.
Roshan Kausal
[email protected]I'm not sure what I did wrong, but these didn't turn out well at all.
ali khanpk
[email protected]These were a lot of work, but they were worth it.
Josh Zepf
[email protected]I had to use a different type of ice cream because I couldn't find the one that was called for in the recipe.
Tatiana Andrade
[email protected]These were a bit too sweet for my taste.
Jannat Mirza
[email protected]I would definitely make these again.
Sayed Islam
[email protected]These were so refreshing on a hot summer day.
Gentle emmy
[email protected]I used a different type of mold and they still turned out great.
Khan G
[email protected]These were the perfect size for a summer party.
Google UQBA
[email protected]I've never made ice cream bombs before, but these were surprisingly easy.
Fousana Firos
[email protected]These were a disaster! The ice cream was too soft and the whole thing fell apart.
lerato prety
[email protected]I had a hard time finding the right molds for these, but I eventually found some that worked.
Kiyengo Amonusher
[email protected]These were a bit too tart for my taste, but my husband loved them.
tom kennedy
[email protected]I love how easy these are to make. I'm not a great baker, but I can always pull these off.
Md Sehab
[email protected]These were so good! I used fresh raspberries and they were perfect.
Thoko Elsie Nkomo
[email protected]I've made these ice cream bombs several times now and they're always a crowd-pleaser. They're the perfect summer dessert.
Allahdar Khan
[email protected]These lemon raspberry ice cream bombs were a huge hit at my summer party! They were so easy to make and everyone loved them.