Lemon-Blueberry Ice Cream Sandwich

Montag, 5. August 2013

In den weiten den Internets habe ich dieses richtig tolle Rezept gefunden und wollte es direkt einmal auf meiner Seite verewigen, da ich es so unglaublich lecker finde. Die Kombination von Zitronengebäck mit Blueberry-Eis finde ich einfach fantastisch und die Farbe sowieso :)
(Via)
 das Rezept ist auf englisch, dürfte aber für jeden leicht verständlich sein:

Blueberry Ice Cream
MAKES ABOUT 1 1/2 QUARTS
4 cups fresh blueberries
1 tablespoon fresh lemon juice
1 cup granulated sugar, divided
1 cup whole milk
2 cups heavy cream
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
4 large egg yolks
1 tablespoon vodka
To make blueberry puree, place the blueberries, lemon juice, and ¾ cup sugar in a large saucepan set over medium-high heat. Bring the mixture to a boil, then reduce heat to a simmer and cook, stirring often, until the sugar is dissolved and the berries are soft, about 7 minutes. Let cool slightly, then carefully puree the mixture in a blender or food processor until smooth, about 30 seconds to 2 minutes. Strain the mixture through a fine strainer to remove seeds and skins. Blueberry puree can be stored in an airtight container in the refrigerator for up to 3 days. If using right away, set aside.
Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath.
In a clean medium saucepan, combine the blueberry puree, milk, cream, salt, and vanilla. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.
In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup sugar. Carefully whisk half of the warm milk mixture into the egg yolks, one ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly, until the mixture is thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.
Immediately strain the mixture through the fine strainer into the prepared ice bath. Cool the custard in the ice bath, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.
Pour the custard into an ice cream maker. Freeze according to the manufacturer’s directions. During the last minute of freezing, add the vodka. Transfer to an airtight container, press plastic wrap against the ice cream, and freeze until it is firm, at least 2 hours.
Lemon Cookies
MAKES ABOUT 20 COOKIES
2 1/4 cups all-purpose flour
1/4 teaspoon fine sea salt
1/4 teaspoon baking soda
8 ounces (2 sticks) unsalted butter, at
room temperature
1 cup granulated sugar
Zest and juice from 2 large lemons
1 large egg
1 teaspoon vanilla extract
Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, salt, and baking soda.
In a large bowl, beat the butter and sugar on medium-high speed until well combined and smooth, about 1 to 2 minutes. Add the lemon zest and lemon juice, beating until combined. Add the egg and vanilla and beat until combined. On low speed, gradually add the flour mixture and beat until combined.
Scoop the dough into 2 tablespoon–sized balls and place on prepared baking sheets.
Bake for about 10 minutes, or until the cookies are set and begin to brown at the edges. Let the cookies cool completely. Freeze the cookies until frozen, at least 1 hour. Cookies can be stored in airtight containers in the freezer for up to 1 month.
TO ASSEMBLE, top one cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Repeat for remaining cookies. Freeze for at least 1 hour before serving.
MAKES ABOUT 10 ICE CREAM SANDWICHES

In diesem Sinne, viel Spaß beim nachbacken & ich hoffe sie gelingen euch!

Kommentare:

  1. Das sieht einfach fantastisch aus. Zitronengebäck ist jetzt nicht so meins, aber allein der Farbe wegen muss man das einfach mal ausprobieren :)

    Lieben Gruß Michéle

    AntwortenLöschen
    Antworten
    1. Ja, allein die Farbe animiert einen direkt die Kekse nachzubacken :)
      Liebe Grüße,
      Andrea

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© Fräulein Medea Maira Gall.