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Ingredients
- 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
Directions
- 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.
- Add in sugar to lowfat milk mix. Stir over medium heat till sugar dissolves.
- Whisk yolks in medium bowl to blend. Gradually whisk in warm lowfat milk mix.
- 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.
- Freeze custard in ice cream maker. Fold 2/3 c. crushed cookies into ice cream. Cover and store in freezer.
- Scoop ice cream into bowls. Spoon hot Blueberry Compote over. Sprinkle with 1/3 c. crushed amaretti cookies.
- Serves 6.
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