Hellooooo, summer!

This isn’t usually my favorite season. In Illinois the summer months can get monstrously hot and humid. Plus, I have severe allergies, and I’m a favorite snack of the mosquitoes. Yet this year my allergies have been surprisingly absent, and covid restrictions have made even a homebody like myself appreciate a chance to get out in the fresh air.

When I decided Madeline would be my book of the month for July, my mind immediately went to madeleine cookies because of their similarity to Madeline’s name. I couldn’t pass up a perfect pairing like that, could I? Still, I really wanted something refreshing I could eat while enjoying the sunshine. Like ice cream! So I decided to combine them and do a double recipe.

Today’s post features a lemony twist on the Dragon Scale Madeleines from my cookbook, along with vanilla ice cream (using the recipe that came with my ice cream maker) swirled with homemade blueberry jam. Lemon and blueberry are a classic French flavor combo, and I especially enjoy them in this form. Madeleines practically beg to be lemon flavored. Their delicate, airy texture and lacy edges are that much more refined with a kiss of citrus. Meanwhile the flavor of blueberry jam is so rich and deep, it holds up well to being frozen, which can dull a food’s flavor.

So curl up with a copy of Madeline while you sample delicate French lemon cookies and a frozen blueberry treat. Three cheers for summery sweets!

 A

Madeline’s Lemon Madeleines and Blueberry Ice Cream

“In an old house in Paris that was covered with vines, lived twelve little girls in two straight lines. They left the house, at half past nine…The smallest one was Madeline.“

— Madeline

 

 

INGREDIENTS:

• For the Jam
  • 1 pint blueberries
  • 1/4 cup plus 2 Tbsp sugar
  • 1 Tbsp water
  • 1 1/2 tsp lemon juice
  • a pinch of salt
• For the Ice Cream
  • 1 cup milk
  • 3/4 cup granulated sugar
  • a pinch of salt
  • 2 cups heavy cream
  • 1 tablespoon vanilla
  • A Cuisinart ice cream maker, with the freezer bowl fully frozen
• For the Madeleines
  • 1/4 cup plus 2 Tbsp flour
  • 1/8 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp lemon zest
  • 1 egg, room temperature
  • 1 tsp lemon juice
  • 1/2 cup powdered sugar
  • 1/4 cup melted butter, cooled
  • A madeleine pan

Makes 3/4 cup jam, 3-4 cups ice cream, and 12 madeleines

 

INSTRUCTIONS:

1. 1. To make the jam, place all the ingredients in a medium sized pot. Bring to a boil over medium heat, stirring frequently. Reduce heat to medium-low and simmer for 30 minutes, stirring regularly. Transfer to a sealable container. Allow to cool, uncovered, on the counter until the jam reaches room temperature. Cover and chill until ready to use.
      
   2. To make the ice cream, whisk the milk, sugar, and salt in a medium bowl until the sugar dissolves. Stir in the heavy cream and vanilla. Cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours.
   3. Assemble ice cream maker with frozen freezer bowl and turn on. Slowly pour milk mix into the bowl. Allow to mix for about 20 minutes until thickened (it will still be very soft). Transfer to a sealable container. Cover and chill for about 1 hour. Mix in half the blueberry jam (you can mix it until evenly incorporated or mix partially for a swirl). Chill for 1 more hour or until firm.
   4. To make the cookies, preheat oven to 375°. In a small bowl, sift together flour, baking powder, and salt. Stir in lemon zest. Set aside. Lightly coat a madeleine pan with cooking spray and set aside.
   5. Beat the egg and lemon juice in a standing mixer on high speed for 4 minutes. With the mixer running, beat in the powdered sugar a few tablespoons at a time, stopping to scrape the sides of the bowl if necessary. Beat for another 5 minutes.
   6. With a spoon or silicone spatula, stir in the flour mix a few tablespoons at a time. Stir in the butter in a similar manner. Scoop enough batter into each madeleine mold to fill it about halfway.
   7. Bake 6-8 minutes or until cookies spring back when tapped with a finger. Allow them to cool in the pan for 2-3 minutes, then transfer to a wire rack to cool.
      
   8. Serve your lemon madeleines and blueberry ice cream to 12 little girls in 2 straight lines.
      

 

Check out my other picture book recipes! 🙂

Blueberry Oatmeal Bars from Blueberries for Sal

Pepparkakor Heart Cookies from Pippi Longstockin

Fairy Wing Thumbprint Cookies from Thumbelina

Polar Express Hot Chocolate with Gingerbread Marshmallows

Healthy Strawberry Muffins from The Little Mouse, the Red Ripe Strawberry, and the Big Hungry Bear