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Lemon Pomegranate Ice Cream Bombes


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Lemon Pomegranate Ice Cream Bombes


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Lemon Pomegranate Ice Cream Bombes

Frozen desserts are a great do-ahead choice for entertaining and are an especially refreshing finish to a meal on a hot day. Be sure to start up to 2 days ahead.


  • Prep Time : 40 min
  • Ready Time : 40 min




  • ½ cup sugar
  • 1½ teaspoons packed finely grated lemon zest, plus more for garnish
  • ¼ cup fresh lemon juice (from 2 large lemons
  • 2 large egg yolks
  • 1⁄8 teaspoon salt
  • ½ cup chilled whipping cream or frozen, non-dairy dessert whip topping, defrosted
  • 1 quart vanilla ice cream, slightly softened
  • ¾ cup pomegranate sorbet
  • 2 cups fresh strawberries, chopped
  • Pomegranate seeds
  • garnish - mint sprigs


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

About Rebecca Naumberg


Order your copy of the Dash Cookbook at GetYourDash.com, all proceeds go to TAG, Mention JoyofKosher and get Free Shipping. Rebecca is a lawyer by trade and loves to cook. The recipes featured in dash are sampling of Rebecca's collection. She coauthored the Dash Cookbook with Sori Klein. Available from The Torah Academy for Girls.




One Response to Lemon Pomegranate Ice Cream Bombes

  1. Where does one get pomegranate sorbet in jerusalem, Israel? Can you give a recipe for it if it can’t be found.
    Shoshana Mazal
    happy new year!

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