For the Basil Bombe:
Line a 9-by-5-inch loaf pan with plastic wrap, leaving a slight overhang on top. Make sure there are no air pockets (lightly buttering the pan first helps keep the plastic in place). With a spatula, spread the vanilla ice cream along the bottom and all the way up the sides of the pan, about 1/4-inch thick. Place in the freezer to harden.
Zest two of the lemons; set aside. Squeeze 2 teaspoons juice; set aside. Squeeze 1/4 cup juice; set aside.
Using an electric mixer (preferably a stand mixer) with whisk attachment, beat the egg yolks until thick and foamy. Meanwhile, in a small nonaluminum saucepan over medium-high heat, combine 2 teaspoons lemon juice, 1/4 cup water and granulated sugar; stir until combined. Bring to a boil and cook, swirling or stirring occasionally, until syrup reaches 240 degrees (softball stage).
With the mixer running, add the lemon syrup slowly down the side of the mixing bowl into the whipped yolks. Continue mixing until the mixture is cool (it should be thick and foamy).
Meanwhile, combine the basil and 1/4 cup lemon juice in a food processor or blender and process until it is almost smooth. Add a few drops of water, if necessary.
Whip the cream until soft peaks form. Fold the basil puree and lemon zest into the egg-syrup mixture, then fold in the whipped cream. Pour into the frozen ice cream-lined loaf pan and place pan back in the freezer.
Once the bombe mixture has hardened, remove from the freezer. Place a large sheet of plastic wrap on a work surface and sprinkle some of the toasted coconut or graham cracker crumbs on the surface. Carefully dip the loaf pan into warm water for 10 seconds. Invert the pan onto the plastic wrap, remove the pan and plastic wrap lining from the frozen bombe. Coat the top and sides with remaining coconut or graham cracker crumbs. Slice and serve, or wrap in plastic and store in the freezer for up to a month. Serve with Citrus Sauce (recipe below).
Per serving: 456 calories (percent of calories from fat, 60), 5 grams protein, 42 grams carbohydrates, 1 gram fiber, 31 grams fat (20 grams saturated), 216 milligrams cholesterol, 103 milligrams sodium.

For the Citrus Sauce:
Put cornstarch in a small bowl and stir in enough of the orange juice to make a thin paste with no lumps. Add mixture back to the remainder of orange juice. Combine with grapefruit and lemon juices and sugar.
Bring to a boil in a small nonaluminum saucepan over medium heat, stirring constantly, and hold at the boil for 2 minutes. Strain sauce through a mesh strainer and cool to room temperature.

This is one of those recipes that is much, much easier to prepare with the proper equipment. If you own a stand mixer, two mixing bowls, a food processor, a candy thermometer, a lemon zester and an offset spatula, you will be happy to employ them while making this dessert.
To toast coconut, spread on baking sheet and cook in a preheated 325-degree oven for 8 to 10 minutes, stirring once or twice while baking, until lightly browned. Cool. Chop coarsely in food processor.

Per serving: 14 calories (percent of calories from fat, 2), trace protein, 3 grams carbohydrates, no fiber, trace fat (no saturated fat), no cholesterol, trace sodium.

More recipes of the same cuisine:American Gourmet

Recipes in the same category:ATL restaurant recipes

Recipes from: The Food Studio