Boysenberry Sorbet And Lemon Ice Cream Bombe Recipes

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TRIPLE-LAYER ICE CREAM BOMBE



Triple-Layer Ice Cream Bombe image

Whether you like your holiday desserts fa-la-la festive or ooh-la-la fancy, this one's for you! The creamy frozen concoction is so stunning, it's reserved strictly for Christmas and birthdays at our house. Sometimes we substitute raspberry sorbet and dark chocolate ice cream.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-14 servings.

Number Of Ingredients 11

2 pints strawberry ice cream, softened
2 pints chocolate ice cream, softened
2 cups heavy whipping cream, divided
1/2 cup sugar
4 egg yolks
2 teaspoons vanilla extract
1 cup chopped hazelnuts, toasted
1 Toblerone candy bar with almonds (3.52 ounces) , chopped
1/2 cup dried currants
1-2/3 cups semisweet chocolate chips
1 tablespoon shortening

Steps:

  • Line a 4-qt. bowl with plastic wrap. Place in the freezer for 30 minutes. Quickly spread strawberry ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1 hour or until firm. Repeat with chocolate ice cream. Freeze for 2 hours or until firm. , Meanwhile, in a small saucepan, combine 1/2 cup whipping cream, sugar and egg yolks. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Refrigerate until chilled., Fold in the hazelnuts, chopped candy bar and currants. Beat remaining whipping cream until stiff peaks form; fold into custard. Spoon into ice cream shell, spreading to completely cover the top. Cover and freeze overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Cool. Remove bombe from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Working quickly, spread chocolate, a little at a time, over entire bombe. Freeze until chocolate is firm. Cut into wedges.

Nutrition Facts :

LEMON SORBET WITH CHUNKY BOYSENBERRY SAUCE



Lemon Sorbet with Chunky Boysenberry Sauce image

Categories     Food Processor     Berry     Citrus     Dessert     Freeze/Chill     Low Sodium     Bastille Day     Summer     Chill     Vegan     Bon Appétit

Yield Serves 6

Number Of Ingredients 4

1 16-ounce bag frozen boysenberries or blackberries, thawed
1/2 cup sugar
2 pints lemon sorbet
Fresh mint sprigs

Steps:

  • Combine berries and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is heated through. Transfer mixture to processor and blend using on/off turns to chunky puree. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
  • Spoon sorbet into bowls. Spoon sauce over. Garnish with mint and serve.

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