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Blueberry Coffeecake Ice Cream "Cone" Best Lick! 2008 Ice Cream Contest Entry #21

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Ingredients

almond Lemon Tuile

230 g almond paste

57 g butter

1/4 tsp salt

28 g heavy cream

2 egg whites

164 g rum

35 g AP flour

1 tsp lemon zest

pecan Streusel Topping

50 g butter

130 g chopped pecans

65 g AP flour

110 g brown sugar

2 tsp. vanilla extract

Blueberry creme fraiche Ice cream

1 L milk

300 g sugar divided into 3 100g portions

1/2 vanilla beans, split and scraped

25 g ginger, 1/4 inch slices

25 g lemongrass, coarsely chopped (optional)

pinch of salt

8 egg yolks

1 cup creme fraiche

1 cup blueberries

zest of 1 lemon

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