Anise Biscotti with Lemon Ice Cream
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup anisette or sambuca
- 1 teaspoon vanilla extract
- 1/2 cup pine nuts, lightly toasted
- 1 tablespoon aniseeds
- Lemon Ice Cream, recipe follows
- 1 1/2 cups heavy cream
- 1 cup half-and-half
- 3/4 cup sugar
- 2 tablespoons finely grated fresh lemon zest
- 5 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon limoncello, or other lemon-flavored liqueur, or grappa
- Preheat oven to 350 degrees F. Line 1 large baking sheet with parchment paper.
- Combine the flour, baking powder, and salt in a small bowl.
- In a large bowl, cream together the butter and sugar until fluffy.
- Add the eggs, beating after the addition of each.
- Add the dry ingredients, alternating with the anisette.
- Add the vanilla and mix well.
- Fold in the nuts and aniseeds.
- Divide the dough into 2 equal pieces.
- On a lightly floured surface, roll each under your palms to make a log, about 12-inches in length, and 2-inches in diameter.
- Place logs on the baking sheets, about 2-inches apart.
- Bake until golden brown and firm, about 30 minutes.
- Remove from the oven and let cool completely on the sheet.
- Reduce the oven temperature to 300 degrees F.
- Transfer the cookie log to a large cutting board and with a heavy knife cut into 3/4-inch thick slices.
- Spread the cookies on the baking sheet.
- Bake, turning halfway through cooking, until firm and crisp, about 30 minutes.
- Remove from the oven and transfer to a wire rack to cool.
- In a medium, heavy saucepan, bring the cream, half-and-half, sugar, and zest to a boil, stirring occasionally until the sugar is melted.
- Remove from the heat.
- In a medium bowl, beat the egg yolks until thick and pale, about 2 minutes.
- In a slow stream, whisking constantly, add about 1 cup of the hot cream mixture to the egg yolks.
- Beat until well incorporated.
- Return the yolk mixture to the saucepan with the hot cream and bring to a bare simmer.
- Cook until a thick custard forms, and the mixture reaches 170 degrees on an instant-read thermometer, about 6 minutes.
- Remove from the heat and strain through a fine-mesh strainer into a clean container.
- Stir in the lemon juice and limoncello, and cover with plastic wrap, pressing down against the custard to prevent a skin from forming.
- Refrigerate until well-chilled, about 2 hours.
- Transfer to an ice-cream maker and process according to the manufacturer's instructions.
- Transfer to an airtight plastic container and freeze until ready to serve.
- Yield: 1 quart
flour, baking powder, salt, unsalted butter, sugar, eggs, anisette, vanilla, pine nuts, aniseeds, lemon ice cream, heavy cream, sugar, lemon zest, egg yolks, lemon juice, limoncello
Taken from www.foodnetwork.com/recipes/emeril-lagasse/anise-biscotti-with-lemon-ice-cream-recipe.html (may not work)