Author Notes
Spices aren't just for holiday baking. They can be used to enhance the flavor profile of your favorite fruits and cold treats in the summer. Here's a quick and easy recipe that looks as beautiful as it tastes. —Malika Ameen
Ingredients
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16
pizelle cookies, sugar cookies, or chocolate chip cookies
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2 1/4 cups
blueberries
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3/4 cup
granulated sugar
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1 teaspoon
Chinese five spice powder
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1 tablespoon
lemon or lime juice
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3/4 cup
heavy cream (substitute with coconut milk for a vegan option)
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2 1/4 cups
coconut milk (not lite)
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Generous pinch of salt
Directions
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Line a 13X9 baking tray with wax or parchment paper leaving a 1 inch overhang on two sides(long sides).
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In a small saucepan, combine the blueberries, sugar, Chinese five spice powder and lemon juice. Bring to a boil over medium- high heat and then reduce heat to low. Simmer until blueberries soften, remove from heat and cool.
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Purée the blueberry mixture in a blender or with an immersion blender. Strain the mixture through a coarse mesh sieve over a medium sized bowl to remove most of the chewy skins(I like to leave a few for texture). Stir in the coconut cream and heavy cream. Refrigerate until completely cold, for several hours or overnight. It's important for the mixture to be thoroughly chilled.
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Transfer the gelato base to an ice cream maker and process according to manufacturer's instructions. After processing transfer gelato to prepared baking tray and spread into an even layer. Freeze for at least one hour until set.
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Remove tray from freezer, and cut out 7-8 large circles(to fit the size of your cookie. I have used pizelle cookies and was able to get 8 cut with a 2 1/2 inch cutter. 8 ice cream cut outs needs 16 pizelle cookies. Lay each ice cream round over the base of one cookie. Sandwich with another cookie on top. Repeat. Serve immediately.
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