Instructions
- Prepare the Sable Cookie Base: Combine Flour, Butter, Powdered Sugar, and Salt in a food processor. Pulse until the mixture resembles coarse crumbs. Press the mixture into the bottom of the Hemisphere Mold. Bake at 175°C (350°F) for 12-15 minutes, or until golden brown. Let cool completely.
- Prepare the Blackberry Puree: Combine all Blackberry Puree ingredients in a saucepan. Bring to a simmer, cook for 5 minutes, then strain to remove seeds. Let cool completely.
- Prepare the Lavender Infused Cream: Combine Heavy Cream, Lavender Buds, and Cane Sugar in a saucepan. Heat gently, do not boil. Remove from heat, cover, and let steep for 30 minutes. Strain to remove lavender buds. Chill thoroughly.
- Prepare the Vanilla Bean Ice Cream Base: Combine Heavy Cream, Milk, Cane Sugar, and Vanilla Bean (pod and seeds) in a saucepan. Heat until just simmering. Remove from heat. Whisk together Egg Yolks and a little of the warm cream mixture. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 82-85°C). Remove from heat, strain, and chill completely.
- Churn the Ice Creams: Churn the Lavender Infused Cream into ice cream. Churn the Vanilla Bean Ice Cream Base into ice cream.
- Assemble the Bombe: Spread a layer of Vanilla Ice Cream on top of the cooled Sable Cookie Base. Freeze for 30 minutes. Spread a layer of Blackberry Puree over the Vanilla Ice Cream. Freeze for another 30 minutes. Top with the Lavender Ice Cream. Cover with plastic wrap and freeze for at least 4 hours, or overnight.
- Unmold and Serve: Invert the bombe onto a serving platter. Remove the plastic wrap and serve immediately.
