 | Basil Gelato, Iced Lemon Cookies, and Blueberry Key Lime Sauce6-8 servings Kathleen Douglas, Owner and Executive Chef at Fresh Chef Experience in Louisville, KY |
| For the Blueberry Sauce: | |
| • | 1/2 cup The Perfect Purée Key Lime Concentrate, thawed |
| • | 1 quart blueberries |
| • | 2 tbsp. fresh lemon juice |
| Method for the Blueberry Sauce: | |
| 1. | In a medium saucepan, mix the blueberries with The Perfect Purée Key Lime Concentrate. Cook over moderate heat until the blueberries begin to burst and collapse about 15 minutes. Remove from the heat. |
| 2. | Transfer to a blender and puree; strain through a fine mesh strainer. |
| 3. | Stir in the lemon juice, cool to room temperature and refrigerate. |
| For the Basil Gelato: | |
| • | 2 cups whole milk |
| • | 1 cup cream |
| • | 2 cups packed basil leaves |
| • | 3/4 cup sugar |
| • | 1/4 tsp. salt |
| • | 6 egg yolks |
| Method for the Basil Gelato: | |
| 1. | Place the milk, cream, and basil in a blender. Blend until completely smooth. Add to a saucepan over medium heat and cook until just starting to simmer. |
| 2. | In a large bowl whisk the sugar, salt, and egg yolks together until pale yellow. Temper the warm cream/milk mixture into the egg yolk mixture. Transfer the mix to back to a saucepan and over medium heat cook, continually stirring, until the eggs thicken and the sauce thickly coats the back of a spoon. |
| 3. | Set a smaller bowl inside a larger bowl that is filled with ice. Remove the custard from the heat and strain through a fine-mesh sieve into the smaller cold bowl. Set the bowl in an ice water bath to rapidly chill. Chill, occasionally stirring, until cold, then refrigerate overnight or for 8 hours. |
| 4. | Churn in an ice cream machine according to manufacturer’s instructions. Freeze until ready to use. |
| For the Lemon Butter Cookies: | |
| • | 2 cups all-purpose flour, plus more for the pan |
| • | 2 sticks unsalted butter, at room temperature, plus more for the pan |
| • | 1/2 tsp. kosher salt |
| • | 1 cup confectioners’ sugar |
| • | 1 egg |
| • | 1 tbsp. finely grated lemon zest |
| • | 1 1/2 tbsp. fresh lemon juice |
| For the Cookie Icing: | |
| • | 1/2 cup plus 2 tbsp. confectioners’ sugar |
| • | 1 tbsp. fresh lemon juice |
| • | Finely grated lemon zest, for garnish |
| • | 1 tbsp. sugar crystals |
| Method for the Lemon Butter Cookies: | |
| 1. | Preheat the oven to 350°F. Butter an 8”x8” baking pan, line the bottom and up two sides with parchment paper. Butter the parchment and then flour the pan, tapping out any extra flour. |
| 2. | Whisk together the flour and salt in a bowl; set aside. Using a stand mixer fitted with a bowl beat the butter with the confectioners’ sugar until very smooth, about 2 minutes. Add the egg and beat until well combined. Add the lemon zest and juice, then reduce the speed and add in the flour and salt mixture until just incorporated. Pour the dough into the pan, smooth the top and bake for 20 minutes. |
| 3. | Remove from the oven and cool in the pan 10 minutes. Carefully remove from the pan using the excess parchment and set on a rack to cool completely. Remove the parchment and cut into long thin bar-shaped pieces. |
| Method for the Cookie Icing: | |
| 1. | When the cookies are cooling, make the frosting. In a bowl, whisk 1 cup confectioners’ sugar with the lemon juice until smooth. Use the remaining sugar by adding small amounts to thicken the icing – only if needed. In another small bowl, combine the lemon zest with the sugar crystals. Spread the lemon icing over the cooled cookies and sprinkle with lemon zest mixture. Let stand until the frosting is set, about 30 minutes. |
| ASSEMBLY: | |
| 1. | Add the sauce to a bowl. Top with the gelato, cookies, and a basil leaf; makes 6-8 servings. |