Best Lemon Raspberry Ice Cream Bombes Recipes

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ICE CREAM BOMBE



Ice Cream Bombe image

Provided by Ina Garten

Categories     Cake     Dairy     Fruit     Dessert     Freeze/Chill     No-Cook     Kid-Friendly     Frozen Dessert     Raspberry     Strawberry     Mango     Summer     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 3

2 pints mango sorbet, softened
1 1/2 pints good raspberry sorbet, softened
1 pint good strawberry ice cream, softened

Steps:

  • Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), press it into the sorbet to make the layer even. Remove the smaller bowl and freeze for 30 minutes.
  • Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl helps with this) and freeze for another 30 minutes. Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.
  • To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.

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 :

ICE CREAM BOMBE



Ice Cream Bombe image

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 3

2 pints Mango Sorbet, recipe follows
1 1/2 pints good raspberry sorbet, softened
1 pint good strawberry ice cream, softened

Steps:

  • Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch bowl.
  • Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl.
  • Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.
  • To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.
  • Mango Sorbet:
  • 3/4 cup sugar
  • 5 large ripe mangoes, peeled and seeded
  • 1/4 cup freshly squeezed orange juice
  • 1/4 teaspoon kosher salt
  • Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside.
  • Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
  • Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine.
  • Yield: 1 1/2 quarts; 6 servings

NO CHURN LEMON ICE CREAM WITH RASPBERRY SWIRL



No Churn Lemon Ice Cream with Raspberry Swirl image

Provided by Valerie Bertinelli

Categories     dessert

Time 8h25m

Yield 8 servings

Number Of Ingredients 5

1 cup raspberries
1 teaspoon sugar
One 14-ounce can sweetened condensed milk
2 tablespoons lemon zest and 1 tablespoon lemon juice, from 2 lemons
2 cups heavy cream

Steps:

  • Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely.
  • Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it's fully incorporated before adding another batch.
  • Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve.

RASPBERRY-LEMON ICE CREAM



Raspberry-Lemon Ice Cream image

A delicious combination of sweet raspberry and zesty lemon in a classic ice cream base.

Provided by Pink7ice

Categories     Ice Cream

Time 5h15m

Yield 8

Number Of Ingredients 7

2 ¼ cups heavy cream
1 cup milk
¾ cup white sugar
¼ teaspoon salt
½ cup raspberry preserves
¼ cup fresh raspberries
2 tablespoons grated lemon zest

Steps:

  • Whisk cream, milk, sugar, and salt together in a large bowl.
  • Mix raspberry preserves, fresh raspberries, and lemon zest together in a small bowl, breaking up preserves. Add to cream mixture, whisking until nicely blended and no clumps remain. Chill in a refrigerator for at least 30 minutes.
  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, 25 to 30 minutes. Enjoy immediately as a soft ice cream, or transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 375.5 calories, Carbohydrate 36 g, Cholesterol 94.8 mg, Fat 25.8 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 16 g, Sodium 98.5 mg

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