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1
Have ready a large bowl of ice and cold water.
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2
In a saucepan bring cream and milk just to a boil.
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3
In a small bowl with an electric mixer beat together eggs and sugar until thick and pale.
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4
Add 1 cup hot cream mixture to egg mixture in a slow stream, whisking.
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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.)
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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).
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7
Cool custard.
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8
Chill custard, its surface covered with plastic wrap, at least 1 hour and up to 24.
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9
Freeze custard in an ice-cream maker.
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10
Transfer ice cream to an airtight container and in freezer harden until firm.
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11
Ice cream may be made 1 week ahead.
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12
In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved.
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13
Stir in strawberries and lemon juice and cool 10 minutes.
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14
In a food processor puree mixture until very smooth and force through a sieve into a bowl, pressing hard on solids.
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15
Discard solids and cool puree.
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16
Freeze puree in an ice-cream maker.
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17
Transfer sorbet to an airtight container and in freezer harden until firm.
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18
Sorbet may be made 1 week ahead.
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19
Let ice cream and sorbet stand at room temperature until softened, about 10 minutes.
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20
Into a large bowl scoop alternating cup measures of ice cream and sorbet.
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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.
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22
Freeze bombe, covered with plastic wrap, at least 4 hours and up to 2 weeks.
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23
To unmold bombe, dip mold in a bowl of hot water 1 second and invert bombe onto a serving plate.
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24
Garnish bombe with strawberries.
