Lemon Ice Cream with Blueberry Crostata
Lemon and blueberry is a winning combination in this delightfully refreshing summer dessert.
Recipe type: Dessert
Serves: 8 servings
- For the Ice Cream
- 1 cup granulated sugar
- ½ cup fresh squeezed lemon juice
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2½ Tablespoon unsalted butter, cut into ½ inch pieces
- 1 teaspoon lemon extract
- ⅛ teaspoon kosher salt
- 1¾ cups heavy cream
- ¼ cup whole milk
- For the Crostatas
- 3 cups fresh blueberries
- 1½ cups plus 3 Tablespoons all purpose flour (divided)
- 3 Tablespoons confectioners' sugar
- ¼ cup granulated sugar
- 2 Tablespoons yellow cornmeal
- 9 Tablespoons unsalted butter, cold cut into ½ inch pieces
- 1 large egg yolk, reserve the egg white
- 3 Tablespoons ice water; more may be needed
- 1 large egg white beaten with 2 Tablespoons of water until foamy
- 1 Tablespoon raw sugar or turbinado
- Make the Ice Cream
- Bring 2 inches of water to a boil in a 4 quart saucepan. Reduce heat to a simmer. Fit a stainless steel bowl over the top of the saucepan (bowl should not touch the water). Combine the sugar, lemon juice, eggs, egg yolk, butter, lemon extract and salt in the bowl and whisk vigorously and continuously until the mixture thickens to the consistency of pudding (about 7-8 minutes).
- Remove the bowl from the saucepan and whisk in the cream and milk.
- Strain mixture through a fine sieve into a medium bowl.
- Refrigerate mixture until thoroughly chilled - at least 4 hours up to 1 day. Cover with plastic wrap when cool.
- Add the lemon custard to ice cream maker and churn according to manufacturer's instructions.
- Serve as soft serve or pack into a container, seal and freeze for use later.
- Make the Crostatas
- Mix blueberries in a medium bowl with 3 Tablespoons flour and confectioners' sugar.
- Position oven rack on bottom and top thirds of oven. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Combine remaining 1½ cups flour, granulated sugar, and cornmeal in a food processor. Process to consistency of fine sand.
- Add the butter and pulse until there are no visible pieces of butter.
- Add egg yolk and water. Pulse to form soft dough adding more water 1 teaspoon at a time as required.
- Gather dough into ball and divide into 2 even pieces.
- On a well floured work surface roll out each ball into an 11 inch circle and transfer each circle to a baking sheet.
- Divide the blueberry mixture evenly between the 2 circles leaving 1½ inch edge around each circle. Fold the edge over the filling, pleating as you go to partially cover the filling.
- Brush the exposed dough with the egg white wash and sprinkle with raw sugar.
- Bake for 25 minutes. Rotate the 2 baking sheets (top to bottom and front to back).
- Continue baking for another 25 minutes.
- Cool crostatas on the baking sheets for 15 minutes.
- Serve warm or at room temperature. Or the crostatas can be cooled completely and stored in the refrigerator for up to one day (reheat in a 200 degree oven if desired).
- Serve with a scoop of the lemon ice cream!
Yes, the butter sounded strange to me at first too and then I realized that the fat would cut the tartness of the lemon to make for a much more enjoyable scoop!