Elderflower and Strawberry Bombe

• 2 cups heavy cream
• 1 cup whole milk
• 2 large eggs
• 3/4 cup sugar
• 1/2 cup elderflower concentrate
• 2/3 cup sugar
• 2/3 cup water
• 3 cups strawberries, hulled
• 1 teaspoon fresh lemon juice
• Garnish: strawberries, some halved if desired

1. Have ready a large bowl of ice and cold water.
2. In a saucepan bring cream and milk just to a boil.
3. In a small bowl with an electric mixer beat together eggs and sugar until thick and pale.
4. Add 1 cup hot cream mixture to egg mixture in a slow stream, whisking.
5. Whisk egg mixture into cream mixture in pan and cook over moderate heat, stirring constantly, until thickened slightly, just coats back of spoon, and a candy thermometer registers 170 F. (Do not let custard boil or it will curdle.)
6. Pour custard through a fine sieve into a bowl set in bowl of ice water and stir in elderflower concentrate (or vanilla mixture; see above note).
7. Cool custard.
8. Chill custard, its surface covered with plastic wrap, at least 1 hour and up to 24.
9. Freeze custard in an ice-cream maker.
10. Transfer ice cream to an airtight container and in freezer harden until firm.
11. Ice cream may be made 1 week ahead.
12. In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved.
13. Stir in strawberries and lemon juice and cool 10 minutes.
14. In a food processor puree mixture until very smooth and force through a sieve into a bowl, pressing hard on solids.
15. Discard solids and cool puree.
16. Freeze puree in an ice-cream maker.
17. Transfer sorbet to an airtight container and in freezer harden until firm.
18. Sorbet may be made 1 week ahead.
19. Let ice cream and sorbet stand at room temperature until softened, about 10 minutes.
20. Into a large bowl scoop alternating cup measures of ice cream and sorbet.
21. Make 2 figure-eight swirls with a large metal spoon through ice cream and sorbet and pour into a 7- to 8-cup mold.
22. Freeze bombe, covered with plastic wrap, at least 4 hours and up to 2 weeks.
23. To unmold bombe, dip mold in a bowl of hot water 1 second and invert bombe onto a serving plate.
24. Garnish bombe with strawberries.

heavy cream, milk, eggs, sugar, elderflower concentrate, sugar, water, strawberries, lemon juice, strawberries

Taken from www.epicurious.com/recipes/food/views/elderflower-and-strawberry-bombe-14098 (may not work)