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| Berry-Lemon
Ice Cream Sandwiches |
| 1
pint vanilla ice cream, slightly softened
1/3 cup sugar
2 teaspoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon grated lemon or orange rind
1/2 cup fresh blueberries
1 cup sliced fresh strawberries
2 packages (3 ounces each) ladyfingers
Mint sprigs for garnish, optional |
| Line
a 9" x 5" loaf pan with plastic wrap. Spread ice cream in an
even layer over the bottom of pan. Cover and freeze until firm, at least
4 hours. To make sauce, stir sugar and cornstarch together in saucepan,
then stir in lemon juice, grated rind and 3/4 cup water. Cook and stir
until boiling and slightly thickened. Cool 15 minutes, then stir in the
berries; cool to room temperature.
Recipe makes 2 cups of sauce. Just
prior to serving, set pan of ice cream in warm water for 1 second, then
quickly lift plastic and ice cream onto cutting board. Cut ice cream in
half lengthwise and in thirds crosswise, to make 6 rectangles.
To
assemble sandwiches, leave ladyfinger halves joined in 12 groups of 3
each. Remaining ladyfingers can be wrapped and frozen for another use.
Arrange half of the groups, cut sides up, on serving plates. Place ice
cream rectangles on top of each and cover with a section of the
ladyfingers. Spoon 1/3 cup sauce over top each serving and garnish with
a mint sprig.
Makes 6 servings
Note: Mint or chocolate chip mint ice cream is
a refreshing and unique substitute for the vanilla ice cream. |
|
Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
|
