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Name: Boysenberry Sorbet And Lemon Ice Cream Bombe
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Fresh Lemon Juice; 2 tb Finely grated lemon peel; 6 Egg yolks; 3/4 c Sugar; 2 1/4 c Whipping cream; 1 c Half and half

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INGREDIENTS

1/2 c Fresh Lemon Juice
2 tb Finely grated lemon peel
6 Egg yolks
3/4 c Sugar
2 1/4 c Whipping cream
1 c Half and half

Servings

INSTRUCTIONS

MMMMM---------------------------SORBET-------------------------------- 1 1/4 c Plus 1/3 sugar 3/4 c Water 3 Bags frozen unsweetened -boysenberries or; thawed -(16-ounce) ; blackberries 4 c Fresh boysenberries; -blackberries and/or ; raspberries Fresh mint leaves Assorted cookies; (optional) For Ice Cream Bring 1 1/4 cups cream, half and half and sugar to simmer in heavy large saucepan, stirring occasionally. Whisk yolks in large bowl to blend. gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Strain mixture into bowl. Mix in remaining 1 cup whipping cream, lemon juice and peel. Refrigerate until cold. Transfer mixture to ice cream maker and freeze according to manufacturers instruction. Transfer ice cream to container and freeze. For Sorbet Stir 1 1/4 cups sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Puree 2 bags berries with sugar syrup in processor. Strain through coarse sieve into bowl, pressing firmly on seeds. Chill until cold. Transfer mixture to ice cream maker and freeze according to manufacturers instructions. Carefully line 12-cup ring mold with foil, pressing as smoothly as possible to eliminate wrinkles and extending over sides. Fill prepared ring mold alternately with 1/3-cup scoops sorbet and 1/3-cup scoops ice cream. Freeze 1 hour. Cover bombe with plastic. Press down firmly to pack. Freeze bombe overnight. (Can be prepared 1 week ahead.) Puree remaining 1 bag of berries with remaining 1/3 cup sugar and 1/4 cup water in processor. Strain through coarse sieve into bowl, pressing firmly on seeds. Cover sauce and chill until cold. (Can be prepared 2 days ahead.) Place round platter in freezer 30 minutes. Lift bombe from mold using foil as aid. Invert bombe onto platter; peel off foil. Mound some berries in center of bombe. Arrange more berries around sides. Garnish top and sides with mint. Cut into slices and arrange on plates. Spoon sauce and berries around each. Serve with cookies. Serves 12. Bon Appetit September 1991

NOTES

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Boysenberry Sorbet And Lemon Ice Cream Bombe

1/2 c Fresh Lemon Juice 
2 tb Finely grated lemon peel 
6  Egg yolks 
3/4 c Sugar 
2 1/4 c Whipping cream 
1 c Half and half

MMMMM---------------------------SORBET--------------------------------  1 1/4 c  Plus 1/3 sugar    3/4 c  Water      3    Bags frozen unsweetened           -boysenberries or; thawed           -(16-ounce)           ; blackberries      4 c  Fresh boysenberries;           -blackberries and/or           ; raspberries           Fresh mint leaves           Assorted cookies; (optional)   For Ice Cream    Bring 1 1/4 cups cream, half and half and sugar to simmer in heavy  large saucepan, stirring occasionally. Whisk yolks in large bowl to  blend. gradually whisk in cream mixture. Return mixture to saucepan.  Stir over medium-low heat until mixture thickens and leaves path on  back of spoon when finger is drawn across, about 4 minutes; do not  boil. Strain mixture into bowl. Mix in remaining 1 cup whipping  cream, lemon juice and peel. Refrigerate until cold. Transfer mixture  to ice cream maker and freeze according to manufacturers  instruction. Transfer ice cream to container and freeze.    For Sorbet    Stir 1 1/4 cups sugar and 1/2 cup water in heavy medium saucepan over  low heat until sugar dissolves. Puree 2 bags berries with sugar syrup  in processor. Strain through coarse sieve into bowl, pressing firmly  on seeds. Chill until cold. Transfer mixture to ice cream maker and  freeze according to manufacturers instructions.    Carefully line 12-cup ring mold with foil, pressing as smoothly as  possible to eliminate wrinkles and extending over sides. Fill  prepared ring mold alternately with 1/3-cup scoops sorbet and 1/3-cup  scoops ice cream. Freeze 1 hour. Cover bombe with plastic. Press down  firmly to pack. Freeze bombe overnight. (Can be prepared 1 week  ahead.)    Puree remaining 1 bag of berries with remaining 1/3 cup sugar and 1/4  cup water in processor. Strain through coarse sieve into bowl,  pressing firmly on seeds. Cover sauce and chill until cold. (Can be  prepared 2 days ahead.)    Place round platter in freezer 30 minutes. Lift bombe from mold using  foil as aid. Invert bombe onto platter; peel off foil. Mound some  berries in center of bombe. Arrange more berries around sides.  Garnish top and sides with mint. Cut into slices and arrange on  plates. Spoon sauce and berries around each. Serve with cookies.    Serves 12.    Bon Appetit September 1991

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Nutrition

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Serving Size: 1 Serving (2068g)
Recipe Makes: 1 servings

Calories: 5469
Calories from Fat: 2900 (53%)

Amt Per Serving		% DV

	Total Fat 322.2g	430 %
	Saturated Fat 143.7g	718 %
	Monounsaturated Fat 126.3g
	Polyunsanturated Fat 38.2g
Cholesterol 10433.5mg		3210 %
Sodium 643.2mg		22 %
Potassium 1855.8mg		49 %
Total Carbohydrate 519.6g		153 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 518.8g
Protein 147.2g		210 %
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Calories per serving: 5469

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