Vanilla Ice Cream with Macerated Bitter Melon and Lemon-Cardamom Cookies

Start the Macerated Bitter Melon the night before you plan to make this dessert.

Macerated Bitter Melon:
1 bitter melon, cored and cubed

Juice of 1 lemon
1 cup sugar
1 teaspoon corn starch

8 ounces butter (2 sticks), room temperature
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon powdered green cardamom


Macerated Bitter Melon:
Core and cube bitter melon. Put cubes in a bowl and cover with lemon juice and sugar. Toss and set aside overnight.
Place melon-lemon mixture in a blender and process until smooth. Pour into saucepan and add cornstarch. Heat and stir until mixture almost comes to a boil and thickens. Remove from heat and cool.

In the mixing bowl of stand mixer, combine butter and powdered sugar. Add remaining ingredients and mix until dough forms. Gather dough into a ball, then flatten into a disk. Wrap dough in plastic wrap and chill for 45 minutes.  

Preheat oven to 325°.

Roll out dough to about 1/4 inch thickness on a lightly floured board and cut into shapes, as desired. Place cut outs on parchment lined baking pan.

Bake at 325° for about 15 minutes or until cookies are very lightly browned.

To Serve:
Place 1 scoop ice cream in a martini glass. Ladle bitter melon sauce on top, add lemon twist and serve with a Lemon-Cardamom cookie.

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