Blueberry Ice Cream Shortbread Sandwiches
Blueberry Ice Cream Shortbread Sandwiches
Ingredients
450 g, fresh, rinsed and picked over Blueberries
175 g, granulated Sugar
1/4 tsp Salt
1 tsp, fresh Lemon juice
250 ml, whole Milk
250 ml, heavy Cream
20 round shortbread Cookies
Preparation
In a saucepan over medium-high heat, combine blueberries, sugar and salt.
Cook, stirring frequently, until sugar dissolves,
about 3 to 5 minutes.
Bring to a boil, reduce heat, and simmer for 2 to 3 minutes.
Add lemon juice.
Working in small batches, puree the cooked berry mixture.
Strain into a large bowl and chill in the refrigerator.
Stir the milk and cream into the
chilled berry mixture.
Pour mixture into an ice cream maker, and freeze according
to manufacturer's directions.
Transfer to freezer until firm enough to scoop, about 30 to
45 minutes.
To assemble, spread about 2/3 cup ice cream onto
one shortbread cookie; top with another cookie.
Gently sandwich together; freeze again until firm and ready
to serve.
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