Lemon Macaroon Ice Cream with Blueberry Compote

Preparation

1. Step 1

   Using vegetable peeler, cut peel (yellow part only) in wide strips from 3 lemons. Finely grate enough peel from remaining lemon to measure 1 1/4 teaspoons packed peel. Squeeze enough juice from lemon to yield 5 teaspoons. Combine milk and lemon peel strips in medium saucepan and bring to simmer. Remove from heat; cover pan and let steep 20 minutes.

   Step 2

   Add sugar to milk mixture. Stir over medium heat until sugar dissolves. Whisk yolks in medium bowl to blend. Gradually whisk in hot milk mixture. Return mixture to same saucepan; stir over low heat until custard coats spoon when finger is drawn across, about 5 minutes (do not boil). Strain into bowl. Whisk in cream, grated lemon peel and lemon juice. Cover; chill until cold.

   Step 3

   Freeze custard in ice cream maker. Fold 2/3 cup crushed cookies into ice cream. Cover and store in freezer.

   Step 4

   Scoop ice cream into bowls. Spoon warm Blueberry Compote over. Sprinkle with 1/3 cup crushed amaretti cookies.