Here is one of my favorite summer desserts! The lemon plays perfectly with the blueberries and oatmeal. Warning! These are very habit forming and if not careful you could eat them all before anyone gets to try one. Have fun!
Makes 8 servings
For lemon ice cream:
2 pint premium vanilla ice cream
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
For blueberry compote:
2 cups blueberries (10 ounces)
1/4 cup sugar
2 (3-by 2 1/2-inch) strips lemon zest
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
For sandwich layers:
16 bakery style oatmeal cookies (you can make these yourself, I'm lazy so I found some amazing ones at a bakery just around the corner)
Make lemon ice cream:
Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total.
Stir in lemon zest and juice. Reserve in the freezer while making the compote.
Make blueberry compote:
Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
Assemble sandwiches:
Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon some ice cream over the bottom of one cookies. Spread evenly using clean offset spatula. Top with second cookie to make sandwich. Press gently and use spatula to smooth rim. Repeat until all are made (try not to eat all the ice cream while assembly is going on, I know it's very addicting) Wrap each cookie in plastic wrap and freeze until firm, at least 2 hours.
Serve and Enjoy!
No comments:
Post a Comment