
Lemon Ice Cream with Blueberry Crostata

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Lemon and blueberry is a winning combination in this delightfully refreshing summer dessert.
ingredients
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serves: 8
For the Ice Cream
1 cup granulated sugar
1/2 cup fresh squeezed lemon juice
2 large eggs, room temperature
1 large egg yolk, room temperature
2 1/2 tablespoon unsalted butter, cut into 1/2 inch pieces
1 teaspoon lemon extract
1/8 teaspoon kosher salt
1 3/4 cups heavy cream
1/4 cup whole milk
For the Crostatas
3 cups fresh blueberries
1 1/2 cups plus 3 Tablespoons all purpose flour (divided)
3 tablespoons confectioners' sugar
1/4 cup granulated sugar
2 tablespoons yellow cornmeal
9 tablespoons unsalted butter, cold cut into 1/2 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
Servings Per Recipe: 8
Amount per Serving
Calories: 548
- Total Fat: 29.4 g
- Saturated Fat: 17.6 g
- Trans Fat: 0.7 g
- Cholesterol: 173.5 mg
- Sodium: 90.2 mg
- Total Carbs: 66.5 g
- Dietary Fiber: 2.1 g
- Sugars: 42.5 g
- Protein: 7.3 g
preparation

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