INGREDIENTS

INSTRUCTIONS

ICE CREAM
SORBET
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.

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