Limoncello Ice Cream
Yield 8 servings
For the limoncello ice cream:
- 2 cups whole milk
- 1 Tbs + 1 teaspoon cornstarch
- 3 Tbs cream cheese
- 1/8 teaspoon sea salt
- 1 ¼ cup heavy cream
- 2/3 cup sugar
- 2 Tbs corn syrup
- Zest of 1 lemon, cut into strips with a vegetable peeler
- 1/3 cup vanilla lemoncello
- Mix the cornstarch with about 2 tablespoons of the milk in a small cup and set aside.
- In a bowl whisk cream cheese and salt together.
- Fill a bowl with ice and some water.
- In a deep saucepan, bring remaining milk, cream, sugar, syrup and lemon peel to a boil over medium heat, and cook for 4 minutes over low heat, careful since it want to crawl up the walls of the saucepan.
- Remove from heat and a add cornstarch while whisking. Return to the stove and let reach the boiling point and thicken, about 1 minute.
- Strain this hot milk mixture into the cream cheese, whisking all the time until you have a smooth mixture.
- Transfer to a large Ziploc bag, close and submerge in the ice water. Let cool there for 30 minutes, adding more ice if necessary.
- Transfer to the ice cream maker and process until you have a creamy mixture. Add the limoncello and pour into a freezer container. Press a sheet of parchment directly over the cream and freeze for 4 hours before eating.
Brown butter chocolate tart dough cookies
Yield 30 cookies
This dough is very crumbly, much like scone dough, but it should come together. When rolling it and cutting the cookies, do so in batches if necessary.
- ½ cup unsalted butter, browned and refrigerated until solid again
- ½ cup + 1 Tbs confectioners’ sugar
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 1 ¼ cup all purpose flour
- 2 tablespoons to ¼ cup unsweetened cocoa powder (depending on how bitter you like it)
- In the bowl of a food processor, blend butter pieces, sugar, egg yolk and vanilla until just mixed.
- Add flour and cocoa and blend until it starts to come together. Don’t over mix.
- Form into a disk, transfer to a plastic bag, and chill for at least 1 hour or up to 3 days.
- Preheat oven to 350ºF
- On a lightly floured surface, roll dough to ¼ inch thick and cut with a cookie cutter of your choice.
- Transfer to a baking pan and bake for 15 minutes, until dry. Cool completely on wire rack and store in an airtight container.
Courses Dessert, Snack
from The Last Course, by Claudia Fleming
Today’s 5 related recipes worth looking at:
Triple Caramel Pecan Rolo Ice Cream from Chocolate Moosey
Crema di Limoncello from Simply Recipes
Coconut Limoncello Cupcakes from Bakers Royale
Brown Butter Salted Chocolate Chunk Cookies from Picky Palate
Brown Butter Chocolate Oatmeal Bars from Cooking Canuck