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Lemon Macaroon Ice Cream
with Blueberry Compote

 

 

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Lemon Macaroon Ice Cream
with Blueberry Compote
Bon Appetit June 1995

Bon Appetit - One Year Subscription 

4 lemons
1 cup milk
1 cup sugar
4 large egg yolks
3 cups whipping cream
1 cup crushed Amaretti [cookies]

Using vegetable peeler, cut peel (yellow part only) in wide strips from 3 lemons. Finely grate enough peel from remaining lemon to measure 1 1/4 teaspoons packed peel. Squeeze enough juice from lemons to yield 5 teaspoons. Combine milk and lemon peel strips in medium saucepan and bring to a simmer. Remove from heat; cover pan and let steep 20 minutes. Add sugar to milk mixture. Stir over medium heat until sugar dissolves.
Whisk yolks in medium bowl to blend. Gradually whisk in the hot milk mixture. Return the mixture to same saucepan; stir over low heat until
custard coats spoon when finger is drawn across, about 5 minutes (do
not boil). Strain into bowl. Whisk in the cream, grated lemon peel and
lemon juice. Cover; chill until cold. Freeze the custard in an ice cream
maker according to the manufacturer's directions. Fold 2/3 cup crushed
cookies into ice cream. Cover and store in freezer.
To serve spoon ice cream into bowls. Spoon warm Blueberry Compote
over. Sprinkle with 1/3 cup crushed Amaretti cookies.
 

Blueberry Compote

1/2 cup plus 2 tablespoons water
1/2 cup sugar
2 1/2 teaspoons fresh lemon juice
4 cups fresh blueberries,
or frozen, thawed

Stir water, sugar and juice in saucepan over low heat until sugar
dissolves. Add berries; bring to boil. Reduce heat; simmer until
mixture thickens slightly, about 2 minutes. Cool slightly.


Featured Archive Recipes:
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