Boysenberry Sorbet and Lemon Ice Cream Bombe

Name: Boysenberry Sorbet and Lemon Ice Cream Bombe
Yield: 12 Servings
Ingredients: 2 1/2 cups whipping cream; 1 cup half and half; 3/4 cup sugar; 6 egg yolks; 1/2 cup fresh lemon juice; 2 tablespoons finely grated lemon peel; 1 1/4 cups plus 1/3 cup sugar; 3/4 cup water; 3 16-ounce bags frozen unsweetened boysenberries or blackberries, thawed; 4 cups fresh boysenberries, blackberries and/or raspberries; Fresh mint leaves; Assorted cookies (optional)

By Sarah Tenaglia

August 31, 1991

Recipe notes