Text 12052, 158 rader
Skriven 2014-04-11 04:58:00 av Dave Drum (75319.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Scream 4 I Scream #2
============================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Ice Cream Sandwiches w/Blueberry Swirl
 Categories: I scream, Breads, Fruits, Desserts, Citrus
      Yield: 8 servings
 
MMMMM----------------------LEMON ICE CREAM---------------------------
      2 pt Premium vanilla ice cream
      1 tb Grated lemon zest
      2 tb Fresh lemon juice

MMMMM---------------------BLUEBERRY COMPOTE--------------------------
      2 c  Blueberries
    1/4 c  Sugar
      2    (3" X 2 1/2") strips lemon
           - zest
      1 tb Fresh lemon juice
      2 ts Cornstarch

MMMMM----------------------SANDWICH LAYERS---------------------------
      1 c  All-purpose flour
    1/2 ts Baking powder
    1/4 ts Baking soda
    1/4 ts Salt
      8 tb Unsalted butter; softened
    3/4 c  Packed light brown sugar
      1 lg Egg
    1/2 ts Pure vanilla extract
 
  EQUIPMENT: 2 (8") square baking pans (2" deep); a small
  offset spatula
  
  Everyone’s free to be a kid again with one of these
  wickedly good frozen treats in hand. Chewy blondie cookies
  bookend a thick layer of lemony ice cream (store-bought
  vanilla bumped up with lemon juice and zest) ribboned with
  a speedy blueberry compote. View more of our favorite
  recipes from this issue.
  
  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 (see cooks’ note, below).
  
  Stir in lemon zest and juice. Spread ice cream thinly in
  a 13" X 9" baking dish and freeze while making compote
  and sandwich layers.
  
  MAKE BLUEBERRY COMPOTE: Cook blueberries, sugar, and zest
  in a 12" 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.
  
  MAKE SANDWICH LAYERS WHILE COMPOTE CHILLS: Preheat oven to
  375øF/190øC with rack in middle. Butter baking pans and line
  with foil, leaving a 1" overhang on each side, then butter
  foil.
  
  Whisk together flour, baking powder, baking soda, and salt
  in a small bowl. Beat together butter and brown sugar in
  another bowl with an electric mixer at medium-high speed
  until pale and fluffy, about 3 minutes. Beat in egg and
  vanilla. At low speed, add flour mixture in 2 batches,
  mixing until just combined.
  
  Divide batter between baking pans and spread into thin,
  even layers with offset spatula. Bake until golden-brown
  but still tender, 10 to 12 minutes. Cool completely in
  pans, about 30 minutes.
  
  ASSEMBLE SANDWICHES: Dollop tablespoons of blueberry
  compote all over ice cream, then swirl it gently through
  ice cream with a spoon. Spoon all of ice cream over 1
  sandwich layer (in pan) and spread evenly using clean
  offset spatula. Invert second sandwich layer over ice
  cream, pressing gently to form an even sandwich. Wrap
  baking pan in plastic wrap and freeze until firm, at
  least 2 hours.
  
  Transfer sandwich to a cutting board using overhang. Trim
  edges if desired, then cut into 8 pieces.
  
  COOKS’ NOTES: If you don’t have a microwave, ice cream can
  be softened at room temperature.
  
  Ice cream sandwich (before cutting) can be made 1 week
  ahead and frozen in pan, wrapped in plastic wrap and then
  in foil.
  
  Recipe By Gina Marie Eriquez Miraglia
  
  August 2009 | Gourmet
  
  Makes 8
  
  MM Format by Dave Drum - 31 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Perfect No-Cook Strawberry Ice Cream
 Categories: Five, I scream, Dairy, Fruits, Citrus
      Yield: 4 servings
 
      1 lb Strawberries; trimmed,
           - halved if large
    3/4 c  Sugar
    3/4 ts Fresh lemon juice
    1/8 ts Salt
      2 c  Heavy cream
 
  EQUIPMENT: an ice cream maker
  
  And how. Cooked eggy custards have their place in the ice
  cream firmament, but in this instance there is nothing
  that stands in the way of the juicy, ripe immediacy of a
  much-loved summer fruit.
  
  Coarsely mash strawberries with sugar, lemon juice, and
  salt using a potato masher in a large bowl. Let stand,
  stirring and mashing occasionally, 10 minutes.
  
  Transfer half of strawberry mixture to a blender and purée
  with cream until smooth. Return strawberry cream to bowl
  with remaining strawberries and chill, stirring
  occasionally, until very cold, 3 to 6 hours.
  
  Freeze mixture in ice cream maker. Transfer to an airtight
  container and put in freezer to firm up.
  
  COOKS' NOTE: Ice cream keeps 1 week.
  
  by Andrea Albin
  
  Gourmet | August 2009
  
  Yield: Makes about 1 1/2 quarts

  MM Format by Dave Drum - 17 August 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Governing a great nation is much like cooking a small fish. - Lao Zi
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