Lemon Pomegranate Ice Cream Bombes

Lemon cream: Bring a pot of water to a boil over medium heat. Meanwhile, whisk sugar, zest, lemon juice, yolks and salt to blend in a medium bowl. Place the bowl over a pot of simmering water (do not allow the bottom of the bowl to touch water). Continue to whisk until mixture thickens, about 10 minutes. Refrigerate until cold, about 45 minutes. In a separate medium bowl, use electric beaters to beat cream until stiff peaks form. Gently fold whipped cream or topping into lemon mixture. Cover and refrigerate at least 6 hours and up to 1 day.

Layer: Line 6 (6-ounce) custard cups with foil, leaving a generous overhang. Place ½ cup plus 1 tablespoon ice cream in each custard cup. Using the back of a teaspoon, smooth an even layer of ice cream on bottom and up sides of cup, creating a hollow in center. Dip spoon in warm water as needed. Reserve unused ice cream for another use. Freeze ice cream cups for 1 hour. Spoon 2 tablespoons sorbet into the hollow in center of each cup and pack firmly. Return cups to freezer for 1 hour. Divide lemon cream among cups, smoothing tops. Freeze 3 hours. Slightly re-soften unused ice cream and spread 2 tablespoons ice cream over lemon cream in each cup, smoothing to cover completely. Fold foil overhang over bombes to cover; freeze at least 3 hours and up to 2 days.

Serve: Open foil on bombes; turn bombes upside down onto dishes. Peel off foil. Spoon fresh strawberries and pomegranate seeds alongside bombes. Garnish with mint sprigs and lemon zest.

Serving Option: This recipe can also be made layered as a terrine in a loaf pan.

simplify – Substitute purchased lemon ice cream for vanilla ice cream and skip the step for lemon cream. Fill with pomegranate sorbet. This recipe also works well with strawberry or raspberry sorbet