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1/2 c sugar
1/4 c fresh lemon juice
2 large egg yolks
1 1/2 ts (packed) finely grated lemon peel
1/8 ts salt

1/2 c chilled whipping cream
1 quart vanilla ice cream

3/4 c raspberry sorbet

2 c fresh raspberries
Fresh mint sprigs (optional)
Lemon peel

Whisk sugar, lemon juice, yolks, peel, and salt to blend in top of double boiler. Place over simmering water  and whisk until mixture thickens and thermometer inserted into mixture registers 160F, transfer to medium bowl and chill until cold. 

Beat cream in another medium bowl until cream holds peaks and 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 or spatula press ice cream in even layer over bottom and up sides of cup, creating hollow in center. Place cup in freezer and repeat with remaining cups. Return remaining ice cream in quart to freezer and freeze ice cream in cups 1 hour. 

Spoon 2 tb sorbet into hollow in center of each cup and pack firmly then 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 and spread 2 tb ice cream over lemon cream in each cup, covering completely. Fold foil overhang over bombes to cover and freeze at least 3 hours (up to 2 days). 

To serve, open foil on bombes and turn bombes out onto dishes. Peel off foil, spoon fresh berries alongside and garnish with mint sprigs and lemon peel.  Serves 6