Boysenberry Sorbet And Lemon Ice Cream Bombe

Where there is no “moral gravity” – that is, no force that draws us to the center – there is spiritual weightlessness. We float on feelings that will carry us where we never meant to go; we bubble with emotional experiences that we often take for spiritual ones; and we are puffed up with pride. Instead of seriousness, there is foolishness. Instead of gravity, flippancy. Sentimentality takes the place of theology. Our reference point will never serve to keep our feet on solid rock, for our reference point, until we answer God’s call, is merely ourselves. We cannot possibly tell which end is up. Paul calls them fools who “…measure themselves by themselves, to find in themselves their own standard of comparison!”

Elisabeth Elliot

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		September 1	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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 manufacturer's
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 manufacturer's 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  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Death: the end of excuses, the beginning of eternity”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3867 Calories From Fat: 1154 Total Fat: 130.5g Cholesterol: 1449mg Sodium: 326.5mg Potassium: 1513mg Carbohydrates: 675.4g Fiber: 30g Sugar: 414.4g Protein: 34.5g