TO ASSEMBLE LEMON BISCOTTI ICE CREAM
a bread pan with parchment paper. Drizzle some blackberry lemon curd
sauce (recipes below) at the bottom then layer with 1/2 of the ice cream base. Sprinkle
with crumbled lemon white chocolate biscotti and drizzle with more sauce. Layer the rest
of the ice cream base and end with a layer of biscotti and sauce. Press parchment or wax paper onto the ice cream’s surface and freeze for at least four hours. Before serving, let it rest on the counter for 10
minutes. Scoop into homemade waffle bowls and enjoy your hard work! Makes 1 delicious quart.
- 3 tablespoons butter
- 1/3 cup sugar
- 1/8 teaspoon salt
- zest of one lemon
- 1/2 teaspoon vanilla
- 1 teaspoon baking powder
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 large egg
- 1 cup flour
- 1/2 cup white chocolate chips
- 2 cups frozen (or fresh) blackberries
- 1 cup sugar
- 1/4 cup lemon curd (we love Trader Joe’s; Kroger PS brand is also very good)
- 1/4 cup coconut oil
- 6 oz. white chocolate chips (half a bag)
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 1/2 ounces cream cheese, room temperature
- 1/8 teaspoon fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cups sugar
- 2 tablespoons light corn syrum
- 2 teaspoons pure vanilla extract
In a small bowl, mix the cornstarch with 2 tablespoons milk to form a slurry. Set aside. In another small bowl, mix the cream cheese and salt together. Set aside. Put the rest of the milk, cream, sugar, and corn syrup in a large, heavy bottomed pot (like a stock pot). Bring to a boil and boil for exactly four minutes (I set my phone’s timer to make sure it was accurate). It will boil and foam like crazy.
While the milk is boiling, put a ziplock bag in a tall, wide container (I used my blender) and fold the top over the container’s edge so you can safely pour the boiled ice cream base into the bag. Set aside. After four minutes, take the pot off the heat and add the cornstarch slurry. Return to a boil for one minute, take off the heat again. Add the cream cheese to the boiled milk and whisk any clumps out.
Pour into the prepared ziplock bag, seal it, and submerge in an ice bath. If you’re making the ice cream the same day, just make sure the base is very cold before adding it to the machine. I just refrigerated it overnight. Add the base to your frozen ice cream barrel and swirl for 15 minutes. The base should be frozen, a little more liquid than soft serve.
At this point, swirl the white chocolate shell into the machine and let it break into little freckles. I used probably 1/2 cup of the shell.
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Looking for more ice cream flavors? Check out some favorites below!