Lemon Ice Cream Shortcakes With Blueberry Compote - heavy cream

Method

• To prepare lemon ice cream, prepare an ice water bath by filling a large bowl halfway with ice and water. Set it aside for later use. Combine heavy cream and milk in a saucepan and bring to a simmer. Add lemon zest to the heavy cream and milk mixture. Cover the saucepan with a lid and allow the mixture to infuse with the lemon zest for about 45 minutes or until the mixture has a strong lemon flavor.
• Meanwhile, combine egg yolks, sugar, and salt in bowl. Very gradually pour the simmered heavy cream and milk mixture into the bowl while whisking continuously. Pour the mixture back into the same saucepan and cook on low heat so that the eggs don't become scrambled. Stir mixture in a figure eight pattern with a wooden spoon so that all sides of the pot are touched as you cook it. Continue cooking until you can draw your finger across the back of the spoon and it makes a mark through the ice cream base without it running back on itself.
• Remove from heat and pass it through a sieve and into a bowl that's sitting over the ice water. Add corn syrup to the ice cream base and stir the base until it cools down.
• Cover the ice cream base bowl with plastic and chill thoroughly for at least 8 hours.
• To make the blueberry compote, combine blueberries, sugar, lemon juice, and water in a small saucepan.
• Cook over medium heat until blueberry skins have popped and sauce has slightly thickened. Store compote in the refrigerator until further use.
• Prepare an ice water bath by filling a large bowl halfway with ice and water. Set it aside for later use.
• Combine heavy cream and milk together in a saucepan and bring to a simmer.
• Add lemon zest to heavy cream and milk mixture. Cover saucepan with lid and allow mixture to infuse with the lemon zest for about 45 minutes or until mixture has a strong lemon flavor.
• Meanwhile, combine egg yolks, sugar, and salt in bowl. Very gradually pour simmered heavy cream-milk mixture into bowl while whisking continuously. Pour mixture back into the same saucepan and cook on low heat so that eggs don't become scrambled. Stir mixture in a figure 8 pattern with a wooden spoon so that all sides of the pot are touched as you cook it. Continue cooking until you can draw your finger across the back of the spoon and it makes a mark through the ice cream base without it running back on itself. Remove from heat and pass it through a sieve and into a bowl that's sitting over the ice water. Add corn syrup to the base and stir until it cools down. Cover ice cream base bowl with plastic and chill thoroughly for at least 8 hours.
• Assemble and engage KitchenAid(R) Ice Cream Maker Attachment freeze bowl, dasher, and drive assembly as directed by attachment instructions. Turn speed on mixer to STIR (Speed 1). Pour chilled ice cream base into a container with a spout and pour base slowly into freeze bowl. Spin ice cream base for 15-20 minutes or until desired consistency is achieved. Transfer ice cream to a chilled airtight container and freeze for about 6 hours.
• *Note: Container that will be used to store spun ice cream must be chilled for at least 30 minutes before placing the ice cream inside of it.
• To assemble dessert, use a small serrated knife to cut biscuit in half. Scoop ice cream on the bottom half of the biscuit. Place about a tablespoon of blueberry compote over the scoop of ice cream and place biscuit lid over the ice cream and compote to make a lemon and blueberry ice cream shortcake. Dust confectioners sugar over shortcakes. Assemble other shortcakes right before serving.
• For blueberry compote
• Combine ingredients in a small saucepan. Cook over medium heat until blueberry skins have popped and sauce has slightly thickened, about 10 minutes. Store compote in refrigerator until further use, bringing it to room temperature before serving. You may also warm it up quicker by cooking it in a saucepan.
• For biscuits
• Preheat oven to 450 F. Grease and line two baking sheets with parchment paper. Set them aside for later use.
• In a KitchenAid(R) Stand Mixer bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Attach flat beater attachment to mixer and turn mixer to speed 1. Mix until all dry ingredients are combined well.
• Add chilled butter to dry ingredients. Continue to stir on speed one until butter begins to look like crumbs.
• Meanwhile, combine egg and buttermilk into a bowl and whisk them together until eggs break apart and ingredients blend into one.
• Continuing on speed 1, add egg and buttermilk mixture into bowl in a steady stream, just until dry ingredients absorb all of the wet ingredients and both dry and wet ingredients are combined. Do not over mix.
• Turn dough onto floured surface and dust top of dough and rolling pin with flour. Roll dough into a 1-inch thick square or round. Cut out biscuits with a 2 1/2-inch round cutter, being sure to push straight down through the dough and applying flour to edges of cutter if it becomes sticky. Place biscuits on prepared baking sheets, keeping 1-inch distance between each one. Reform scraps of dough together. Roll scraps of dough, working it as little as possible, into a 1-inch thick square and continue cutting. Throw away any additional scraps.
• Bake for about 10-15 minutes or until biscuits are tall and golden brown. Let biscuits cool slightly, then transfer to wire rack. Set aside until further use.
• To assemble shortcakes, use a small serrated knife to cut biscuit in half. Scoop lemon ice cream on the bottom half of the biscuit. Place about a tablespoon of blueberry compote over the scoop of ice cream and place biscuit lid over the ice cream and compote to make a lemon and blueberry ice cream shortcake. Dust confectioners sugar over shortcakes. Assemble other shortcakes right before serving.