Lemon Raspberry Ice Cream Bombes Food

LEMON-RASPBERRY CREAM BARS

Steps:

• Heat oven 350°F (325°F for dark or nonstick pan). Grease bottom only of 15x10x1-inch pan.
• In large bowl, mix cake mix, butter and eggs with spoon until well blended. With floured fingers, press evenly in pan.
• Bake 14 to 18 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Spread evenly with preserves. Cool 30 minutes.
• In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside.
• In 1-quart saucepan, melt white chocolate over low heat, stirring frequently. Add warm melted white chocolate to cream cheese mixture; beat on medium speed until creamy (mixture may look slightly curdled). Carefully spread over preserves. Refrigerate about 1 hour or until set.
• Sprinkle powdered sugar over top. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

LEMON RASPBERRY BUCKLE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a greased 13x9-in. baking dish. , In a bowl, combine raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over batter. Bake until fruit is bubbly and a toothpick inserted into cake comes out clean, 45-50 minutes. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.

NO CHURN LEMON ICE CREAM WITH RASPBERRY SWIRL

Steps:

• Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely.
• Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it's fully incorporated before adding another batch.
• Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve.

RASPBERRY-LEMON ICE CREAM

Steps:

• Whisk cream, milk, sugar, and salt together in a large bowl.
• Mix raspberry preserves, fresh raspberries, and lemon zest together in a small bowl, breaking up preserves. Add to cream mixture, whisking until nicely blended and no clumps remain. Chill in a refrigerator for at least 30 minutes.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, 25 to 30 minutes. Enjoy immediately as a soft ice cream, or transfer to an airtight container and freeze until firm, about 4 hours.

LEMON-RASPBERRY ICEBOX PIE WITH AN OREO CRUST

Steps:

• If using a store-bought crust, prebake it according to package directions and let it cool.
• Refrigerate crust until needed.
• In a bowl, beat the cream cheese and condensed milk together using an electric mixer on med-high speed until smooth and fluffy (about 2 minutes).
• Add in the lemon juice and continue beating for 1 minute.
• Blend in the vanilla; scrape mixture into the chilled pie crust; smooth the top with the back of a spoon.
• Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight.
• Shortly before ready to serve, scatter the raspberries evenly over the pie.
• Using a chilled bowl and chilled beaters, beat the cream until it holds soft peaks.
• Add in the powdered sugar and continue to beat until stiff but not grainy.
• Spoon over the raspberries, smoothing it with a spoon.
• Slice and serve right away, garnishing each slice with additional raspberries.

TRIPLE-LAYER ICE CREAM BOMBE

Steps:

• Line a 4-qt. bowl with plastic wrap. Place in the freezer for 30 minutes. Quickly spread strawberry ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1 hour or until firm. Repeat with chocolate ice cream. Freeze for 2 hours or until firm. , Meanwhile, in a small saucepan, combine 1/2 cup whipping cream, sugar and egg yolks. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Refrigerate until chilled., Fold in the hazelnuts, chopped candy bar and currants. Beat remaining whipping cream until stiff peaks form; fold into custard. Spoon into ice cream shell, spreading to completely cover the top. Cover and freeze overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Cool. Remove bombe from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Working quickly, spread chocolate, a little at a time, over entire bombe. Freeze until chocolate is firm. Cut into wedges.