How I love summer. The warmth, the fresh air, the color – I simply can’t seem to soak in enough of this glorious weather. I don’t know about you but I’m almost panicked about how quickly it’s flying by. I’ve been trying to get outside and make the most of every minute.
During the summer I can pretty much live on corn on the cob, heirloom tomatoes and fresh fruit. Well, that’s not entirely true. I also need homemade ice cream which is why I made this sensational blueberry mascarpone ice cream along with lemon madeleines dipped in white chocolate.
This would have been the perfect dessert for our recent trip to Nantucket.
If you haven’t been, the island of Nantucket is an old whaling village just off the coast of Massachusetts. It’s incredibly picturesque and I recommend visiting. It’s peaceful, relaxing and utterly gorgeous. Roses are strewn alongside nearly every house and the much of the architecture is well-worn and graceful. Nantucket is considered to have the most historically well-preserved town center in Massachusetts and it’s a wonderful place to walk, shop and eat ice cream. It brings new meaning to lazy summer days.
While I have been doing my fair share of eating and relaxing, I’ve also been busy at work preparing a special surprise just for you. Are you curious?
It’s worth the wait, I promise. Stay tuned.
In the meantime, how about heading outside with a beach pail full of madeleines and a big scoop of blueberry mascarpone ice cream? What are you waiting for? Get outside and enjoy!
Blueberry Mascarpone Ice Cream
450 g blueberries
50 g blueberry jam
15 g lemon juice (grate & reserve lemon peel for madeleines)
2 egg yolks
80 g powdered sugar
4 g vanilla extract
250 g mascarpone cheese
250 ml milk
Rinse and dry blueberries, set aside.
In a saucepan, mix jam, berries and lemon juice. Cook over medium low heat for 10 minutes.
Place eggs, egg yolks and powdered sugar over bain marie and cook until thick, about 5 minutes. Strain, cool and refrigerate.
Remove the egg mixture from the refrigerator. Stir in the milk, mascarpone and vanilla. Mix in the ice cream machine for 40 minutes or until very thick but not frozen.
Blend in the jam and berry mixture until marbling occurs. Freeze. Serve with madeleines.
Lemon Madeleines Dipped in White Chocolate
200 g sugar
50 g milk
250 g flour
7.5 g baking powder
125 g melted butter
4 g vanilla
28 g lemon juice
grated zest of 1 lemon
3 or 4 drops lemon oil
good quality white chocolate
Whisk together sugar, eggs, vanilla, lemon. Sift flour and baking powder. Add to the batter and mix until just blended. Stir in melted butter. Let the batter rest for 30 minutes at room temperature.
Preheat oven to 350 degrees. Butter madeleine pan and fill each receptacle 2/3 full. Bake 8-10 minutes. Cool completely and refrigerate at least 30 minutes.
Lay out parchment paper or a silpat on a cookie sheet. Temper white chocolate. Dip bottom half madeleine into white chocolate. Dry on cookie sheet. Store in refrigerator.
Note: If you decide to freeze the madeleines, do not dip them in chocolate. Defrost and then dip them in chocolate.