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Blueberry Crostata with Lemon Ice Cream Recipe

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Ingredients

  • on which you mound the berries. You can
  • can turn your attention back to the making of the crostata. Note that Andrew uses a French rolling pin
  • You can either wait another 15 minutes and serve it then. Or you can
  • cool it completely. You can even reheat
  • it in a 200 degree oven for 10 minutes and then serve with a scoop of your
  • homemade ice cream. Now take a bow. Here are the recipes:
  • Blueberry Crostata with Lemon Ice Cream from Fine Cooking Magazine
  • 1 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 2-1/2 Tbs. unsalted butter, cut into
  • 1/2-inch pieces
  • 1 tsp. lemon extract
  • 1/8 tsp. table salt
  • 1-3/4 cups heavy cream
  • 1/4 cup whole milk
  • 1. In a 4-quart saucepan, bring 2 inches of water to a boil over
  • high heat. Reduce the heat to a simmer. In a stainless-steel bowl that fits
  • over the saucepan without touching the water, combine the sugar, lemon juice,
  • eggs, egg yolk, butter, lemon extract, and salt.
  • 2. Whisk vigorously until the
  • mixture thickens to the consistency of pudding, 7 to 8 minutes.
  • 3. Remove the bowl from the saucepan and whisk in the cream and
  • milk.
  • 4. Strain through a fine-mesh sieve into a medium bowl and refrigerate until
  • thoroughly chilled, at least 4 hours or up to 1 day, covering with plastic wrap
  • once cool.
  • Stir the lemon mixture and churn it in an ice cream machine
  • according to the manufacturer’s instructions until it’s the consistency of
  • soft-serve ice cream. Serve or pack into a container, seal, and store in the
  • freezer for up to 1 week.
  • 3 cups (15 oz.) fresh blueberries
  • 6-3/4 oz. (1-1/2 cups) plus 3 Tbs.
  • all-purpose flour
  • 3 Tbs. confectioners’ sugar
  • 1/4 cup granulated sugar
  • 2 Tbs. yellow cornmeal
  • 4-1/2 oz. (9 Tbs.) cold unsalted butter,
  • cut into 1/2-inch cubes
  • 3 Tbs. ice water; more as needed
  • 2. Combine the remaining 1-1/2 cups flour, granulated sugar, and
  • egg yolk and water and pulse to form a soft dough, adding more water 1 tsp. at
  • filling between the circles, mounding the berries and leaving a 1-1/2-inch edge
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