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Receta Brandysnaps With Lemon Curd Ice Cream And Blackberries

Name: Brandysnaps With Lemon Curd Ice Cream And Blackberries
Ingredients: 1 c. Plus 2 Tbsp. sugar; 2/3 c. Fresh lemon juice; 1/2 c. Unsalted butter, cut into pcs (1 stick); 3 Tbsp. Grated lemon peel; 3 lrg Large eggs; 1 c. Whipping cream; 1/2 c. Lowfat milk; 3 Tbsp. Dark corn syrup; 2 Tbsp. Firmly packed dark brown sugar; 2 Tbsp. Unsalted butter, (1/4 stick); 1 Tbsp. Brandy; 1/3 c. All purpose flour; 2 x Baskets fresh blackberries, (1/2-pint)

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Ingredientes

1 c. Plus 2 Tbsp. sugar
2/3 c. Fresh lemon juice
1/2 c. Unsalted butter, cut into pcs (1 stick)
3 Tbsp. Grated lemon peel
3 lrg Large eggs
1 c. Whipping cream
1/2 c. Lowfat milk
3 Tbsp. Dark corn syrup
2 Tbsp. Firmly packed dark brown sugar
2 Tbsp. Unsalted butter, (1/4 stick)
1 Tbsp. Brandy
1/3 c. All purpose flour
2 x Baskets fresh blackberries, (1/2-pint)

Direcciones

For lemon curd:Bring 1 c. sugar, lemon juice, butter and peel to boil in heavy large saucepan, stirring to dissolve sugar. Whisk Large eggs in bowl to blend.
Gradually whisk in warm butter mix. Return to saucepan and stir over low heat till curd thickens and leaves path on back of spoon when finger is drawn across, about 2 min; don't boil.
Divide curd proportionately between 2 bowls. Add in remaining 2 Tbsp. sugar, then cream and lowfat milk to 1 bowl and whisk to combine. Cover and refrigeratelemon curd and lemon cream till cool.
Transfer lemon cream to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container.
(Can be prepared 3 days ahead. Keep curd refrigerated. Keep ice cream frzn.)
For Cookies:Preheat oven to 350F. Butter nonstick cookie sheet. Combine first 4 ingredients in heavy small saucepan. Stir over medium heat till sugar dissolves. Bring to boil. Remove from heat; whisk in flour. Form 2 cookies by spooning 1 Tbsp. batter for each onto prepared cookie sheet, spacing proportionately. Bake till cookies are lacy and golden brown, about 10 min. Cold cookies on sheet just till hard sufficient to lift without breaking, about 30 seconds. Working quickly, lift 1 cookie from sheet, using spatula. Drape over inverted 3/4-c. custard dish.
Gently flatten cookie on dish bottom; mold and crimp sides to create c.. Repeat with remaining cookie, returning cookie sheet to oven briefly if cookie hardens. Repeat baking and molding of remaining batter. Cold. Gently remove cookie c. from dishes. (Can be made 1 day ahead. Store airtight.)
Stir lemon curd over low heat just till slightly hot. Place 1 cookie c. on each plate. Fill with scoops of ice cream. Spoon some lemon curd over. Sprinkle with berries.
Serves 6.