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Receta Lemon Macaroon Ice Cream With Blueberry Compote
by Global Cookbook

Lemon Macaroon Ice Cream With Blueberry Compote
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Ingredientes

  • 4 x Lemons
  • 1 c. Lowfat milk
  • 1 c. Sugar
  • 4 lrg Egg yolks
  • 3 c. Whipping cream
  • 1 c. Crushed amaretti cookies, (Italian macaroons) Blueberry Compote

Direcciones

  1. Using vegetable peeler, cut peel (yellow part only) in wide strips from 3 lemons. Finely grate sufficient peel from remaining lemon to measure 1 1/4 tsp. packed peel. Squeeze sufficient juice from lemon to yield 5 tsp.. Combine lowfat milk and lemon peel strips in medium saucepan and bring to simmer. Remove from heat; cover pan and let steep 20 min.
  2. Add in sugar to lowfat milk mix. Stir over medium heat till sugar dissolves.
  3. Whisk yolks in medium bowl to blend. Gradually whisk in warm lowfat milk mix.
  4. Return mix to same saucepan; stir over low heat till custard coats spoon when finger is drawn across, about 5 min (don't boil). Strain into bowl. Whisk in cream, grated lemon peel and lemon juice. Cover; refrigeratetill cool.
  5. Freeze custard in ice cream maker. Fold 2/3 c. crushed cookies into ice cream. Cover and store in freezer.
  6. Scoop ice cream into bowls. Spoon hot Blueberry Compote over. Sprinkle with 1/3 c. crushed amaretti cookies.
  7. Serves 6.