INGREDIENTS

INSTRUCTIONS

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.  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.  Freeze custard
in ice cream maker. Fold 2/3 cup crushed cookies into  ice cream. Cover
and store in freezer.  Scoop ice cream into bowls. Spoon warm Blueberry
Compote over.  Sprinkle with 1/3 cup crushed amaretti cookies.  Serves
6.  Bon Appetit June 1995  Converted by MC_Buster.  Per serving: 3670
Calories (kcal); 293g Total Fat; (69% calories from  fat); 37g Protein;
257g Carbohydrate; 1863mg Cholesterol; 425mg  Sodium Food Exchanges: 0
Grain(Starch); 1 Lean Meat; 0 Vegetable; 1  1/2 Fruit; 57 1/2 Fat; 13
1/2 Other Carbohydrates  Converted by MM_Buster v2.0n.

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