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Lemon Ice Cream Sandwiches with Blueberry Swirl

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Introduction

Discover the delightful fusion of zesty lemons and sweet blueberry in our “Lemon Ice Cream Sandwiches with Blueberry Swirl” recipe. This refreshing dessert promises to tantalize your taste buds with its perfect balance between tangy and fruity flavors, all wrapped up in a delightful sandwich form.

Tips for this Recipe

To achieve the best texture and flavor from our ice cream base, chill your mixer bowl thoroughly before mixing. For the blueberry swirl, ensure to puree fresh berries rather than using store-bought ones to get that vibrant color and natural taste.

Why You Will Love This Recipe

The combination of premium vanilla ice cream with a zesty lemon twist and an indulgent blueberry swirl makes these sandwiches not just a treat for your palate but also for the eyes. The crispiness of homemade dough, combined with fresh fruits, creates a symphony of textures that is sure to please any ice cream lover.

Ingredients

  • 2 pint premium vanilla ice cream
  • 1 tablespoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 cups blueberries (10 ounces)
  • 1/4 cup sugar
  • 2 (3-by 2 1/2-inch) strips lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract

Advised Equipment

To bring this recipe to life, consider the following equipment:

  • Stand Mixer: For thoroughly mixing ingredients and ice cream bases.
  • Ice Cream Maker: To create smooth and creamy homemade ice cream.
  • Electric Mixer: Helps with quick and easy batter preparation for sandwich layers.
  • Ice Cream Scoop: For portioning out lemon swirls neatly.
  • Silicone Baking Mat or Parchment Paper Sheets: Essential for even heat distribution in baking.
  • Food Processor with Dough Hook: Useful for achieving a smooth dough texture, particularly if including breadcrumbs.
  • Whisk: A fundamental tool for incorporating air into mixtures and creating desired textures.
  • Blender or Food Processor (for Blueberry Swirl): Precise pureeing of blueberries ensuring even distribution in the ice cream sandwiches.
  • Precision Digital Thermometer: For achieving precise temperatures during baking and custard preparation.

transform into delectable lemon ice cream sandwiches adorned with a rich blueberry swirl. The crust, made from an amalgam of simple yet robust ingredients such as flour, butter, and brown sugar, provides the perfect base for these indulgent treats.

History of the Recipe

The concept of ice cream sandwiches has been enjoyed since the early 1900s when they were a simple combination of frozen ice and chilled cake or biscuit pieces. The “Lemon Ice Cream Sandwich with Blueberry Swirl,” however, is a contemporary twist that marries classic comfort food with exotic flavors to create an innovative dessert experience.

Fun Facts about This Recipe

Did you know? Lemon trees have been cultivated for centuries and are renowned not only for their zesty juice but also for their versatile culinary applications, ranging from desserts to savory dishes. The blueberry, with its vibrant hue and subtle sweetness, complements the citrus flavor perfectly while offering a nutritious twist.

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Lemon Ice Cream Sandwiches with Blueberry Swirl

Lemon Ice Cream Sandwiches with Blueberry Swirl

amanda

Equipment

  • - Stand Mixer: A versatile appliance with various speed settings for mixing ingredients thoroughly, perfect for making ice cream bases and dough.

  • - Ice Cream Maker: Devices designed to churn and freeze liquids into a smooth, creamy texture ideal for homemade ice creams.

  • - Electric Mixer: Used for quickly mixing batter or dough ingredients with ease; handy when making the sandwich layers.

  • - Ice Cream Scoop: A tool to portion out and serve ice cream neatly, ensuring consistent sizes of your lemon swirls and other components.

  • - Silicone Baking Mat or Parchment Paper Sheets: Essential for lining baking sheets when making crusts or preparing ingredients that require even heat distribution.

  • - Food Processor with Dough Hook: Useful for creating a smooth dough consistency, especially if the recipe calls for breadcrumbs in the sandwich base.

  • - Whisk: A fundamental tool for incorporating air into mixtures and achieving desired textures in some parts of your dessert preparation.

  • - Blender or Food Processor (for Blueberry Swirl): Ideal for pureeing fresh blueberries to create a swirl mixture, ensuring an even distribution throughout the ice cream sandwiches.

  • - Precision Digital Thermometer: Helpful in achieving precise temperatures during baking or when preparing custard-based components of your recipe.

Ingredients

  • 2 pint premium vanilla ice cream

  • 1 tablespoon grated lemon zest

  • 2 tablespoons fresh lemon juice

  • 2 cups blueberries (10 ounces)

  • 1/4 cup sugar

  • 2 (3-by 2 1/2-inch) strips lemon zest

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons cornstarch

  • 1 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 stick unsalted butter, softened

  • 3/4 cup packed light brown sugar

  • 1 large egg

  • 1/2 teaspoon pure vanilla extract

  • Equipment: 2 (8-inch) square baking pans (2 inches deep); a small offset spatula

Instructions

1

Instruction 1

Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see cooks' note, below).
2

Instruction 2

Stir in lemon zest and juice. Spread ice cream thinly in a 13-by 9-inch baking dish and freeze while making compote and sandwich layers.
3

Instruction 3

Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
4

Instruction 4

Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
5

Instruction 5

Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
6

Instruction 6

Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
7

Instruction 7

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.
8

Instruction 8

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.
9

Instruction 9

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.
10

Instruction 10

Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.
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