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Chestnut Ice Cream and Pear Sorbet Bombe - FrozenTreats

Make Chestnut Ice Cream and Pear Sorbet Bombe - FrozenTreats at home with Pear Sorbet, Pears, Sugar, Fresh Lemon Juice Chestnut Ice Cream, and Egg Yolks. Serves 10. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• Pear Sorbet
• 1 can
• 1/2 cup
• 1 tbsp
• 8
• 1 cup
• 2 cup
• 2 cup
• 1 tbsp
• 2 tsp

Method (preview)

1. 1

   For sorbet: Combine all ingredients in processor and puree until smooth.

2. 2

   Transfer to plastic container and freeze 3 hours.

3. 3

   Transfer custard to ice cream maker and process according to manufacturer's instructions. Turn into plastic container and freeze 15 minutes.

4. 4

   To assemble: Oil 1-quart ice cream mold or metal bowl and freeze 1 hour.

5. 5

   Quickly spread 1/2-inch layer chestnut ice cream in bottom and up sides of mold, leaving large well in center and refreez- ing to firm as necessary to help set shape.

6. 6

   Freeze several hours until firm (or overnight).

7. 7

   Freeze remaining ice cream and re- serve for another use.

8. 8

   Quickly smooth reserved 1/2 cup chestnut spread over well. Freeze 1 hour.

9. 9

   Let pear sorbet soften to room temperature 20 minutes.

10. 10

    Spoon into well, smoothing top to prevent air pockets.

11. 11

    Cover with plastic wrap and freeze several hours until firm or up to 4 days.

12. 12

    Decorate top with chocolate leaves, if desired.

13. 13

    Ladle chocolate suace onto each plate.

14. 14

    Slice bombe and set next to sauce.

15. 15

    "Serve this beautiful dessert with a warmed dish of your favorite chocolate sauce alongside."

16. 16

    "The Bon Appetit Kitchen Collection: Frozen Treats"

17. 17

    NOTES: *Available at most liquor stores.

18. 18

    Available at specialty foods stores.