Some of you may know that I work in a kitchen store as well as a caterer and personal chef. We try to show off some of our equipment and how to use it. I adapted this from one of my usual presentations last weekend. Since it is already reaching temperatures in the 90's here in South Louisiana, it is time for some cool-you-off dishes. This recipe combines several of our southern favourites and is guaranteed to be refreshing and wow your family and friends.
Watermelon Bombe
Watermelon Sorbet:
A big watermelon-about a 30 pounder
2 cups sugar
2 cups water
1/2 cup vodka (optional)*
1/2 cup mini chocolate chip morsels

Method:
1. make a simple syrup by heating the water and sugar until the sugar is melted. Set aside to cool.
2. Cut watermelon in half length ways and scoop out the red meat. You will use 6-8 cups of it. Remove the seeds.
3. Put seeded watermelon in your food processor and puree until smooth. Add the cooled simple syrup and process again.
4. Chill thoroughly in the fridge.
5. Churn the mixture in your ice cream according to the manufacturer's instructions.
6.Scoop into a covered bowl and reserve in the freezer.

Lemon Chiffon Ice Cream

Lemon curd:
1 cup freshly squeezed lemon juice
1 cup sugar
4 egg yolks
2 teaspoons finely grated lemon zest

Method:
1. Whisk egg yolks and sugar in the bowl of a bain marie until light and frothy.
2. Whisk in lemon juice.
3. Heat over hot (not boiling) water, whisking constantly, until slightly thickened.
4. Remove from heat and stir in lemon zest. Cool quickly by placing the bowl onto a bowl of ice and whisking until cooled. Cover with plastic wrap directly on the lemon curd.

Ice Cream Base:

2 cups heavy cream
2 cups whole milk
3 egg yolks
1 cup sugar
pinch of salt

Method:
1. In a heavy sauce pan, heat the milk, sugar and cream until hot but not boiling , about 160 degrees F. Meanwhile...
2. In another bowl,whisk the salt and egg yolks until frothy. Temper them by adding a small amount (1/3 cup) of the hot milk/cream mixture while whisking. Add another 1/2 cup of milk/ cream mixture. Now your egg yolks and milk/cream mixture are close to the same temperature and you will not have sweet scrambled eggs.
3. Whisk the tempered eggs into the milk/cream/sugar mixture and heat until slightly thickened. Remove from heat and let cool.
4. Add the ice cream base to the lemon curd. Cover and chill in the fridge until completely cold.
5. Pour into your ice cream churn and freeze according to the manufacturer's instructions.
6.Place frozen ice cream in a covered container in the freezer until needed.

Lime Sherbet:

3/4 cup freshly squeezed lime juice