MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Ice Cream Sandwiches With Blueberry Swirl
 Categories: Icecream, Breads, Fruits, Desserts, Citrus
      Yield: 8 Servings
 
MMMMM----------------------LEMON ICE CREAM---------------------------
      2 pt Vanilla ice cream; premium
      1 tb Lemon zest; grated
      2 tb Fresh lemon juice

MMMMM---------------------BLUEBERRY COMPOTE--------------------------
      2 c  Blueberries
    1/4 c  Sugar
      2    Lemon zest strips (3x2-1/2")
      1 tb Fresh lemon juice
      2 ts Corn starch

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  Light brown sugar; packed
      1 lg Egg
    1/2 ts Vanilla extract
 
  Equipment:

  two (8") square baking pans (2" deep);
  small offset spatula
  
  Lemon Ice Cream:

  Transfer ice cream to a microwave-safe bowl and microwave at
  30% power in 10-second intervals, stirring, until softened, about
  50 seconds total. See note, below.
  
  Stir in lemon zest and juice. Spread ice cream thinly in a 13x9"
  baking dish and freeze while making compote and sandwich layers.
  
  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 corn starch, 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
  375°F/190°C 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.
  
  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
  
  Recipe FROM: Gourmet Magazine, Aug 2009
  
  Formatted by: Dave Drum, Jul 31, 2009
  
  Uncle Dirty Dave's Archives
 
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