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1
Bring 1 1/4 cups cream, half and half and sugar to simmer in heavy large saucepan, stirring occasionally.
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2
Whisk yolks in large bowl to blend.
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3
gradually whisk in cream mixture.
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4
Return mixture to saucepan.
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5
Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil.
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6
Strain mixture into bowl.
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7
Mix in remaining 1 cup whipping cream, lemon juice and peel.
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8
Refrigerate until cold.
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9
Transfer mixture to ice cream maker and freeze according to manufacturer's instruction.
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10
Transfer ice cream to container and freeze.
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11
Stir 1 1/4 cups sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves.
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12
Puree 2 bags berries with sugar syrup in processor.
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13
Strain through coarse sieve into bowl, pressing firmly on seeds.
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14
Chill until cold.
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15
Transfer mixture to ice cream maker and freeze according to manufacturer's instructions.
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16
Carefully line 12-cup ring mold with foil, pressing as smoothly as possible to eliminate wrinkles and extending over sides.
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17
Fill prepared ring mold alternately with 1/3-cup scoops sorbet and 1/3-cup scoops ice cream.
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18
Freeze 1 hour.
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19
Cover bombe with plastic.
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20
Press down firmly to pack.
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21
Freeze bombe overnight.
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22
(Can be prepared 1 week ahead.)
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23
Puree remaining 1 bag of berries with remaining 1/3 cup sugar and 1/4 cup water in processor.
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24
Strain through coarse sieve into bowl, pressing firmly on seeds.
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25
Cover sauce and chill until cold.
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26
(Can be prepared 2 days ahead.)
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27
Place round platter in freezer 30 minutes.
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28
Lift bombe from mold using foil as aid.
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29
Invert bombe onto platter; peel off foil.
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30
Mound some berries in center of bombe.
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31
Arrange more berries around sides.
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32
Garnish top and sides with mint.
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33
Cut into slices and arrange on plates.
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34
Spoon sauce and berries around each.
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35
Serve with cookies.
