-
1
For ice cream:Bring 1/2 c. cream and 1/2 c. half and half to simmer in heavy medium saucepan.
-
2
Whisk sugar and yolks in medium bowl to blend.
-
3
Whisk in warm cream mix.
-
4
Return mix to saucepan; stir over medium-low heat till custard thickens and leaves path on back of spoon when finger is drawn across, about 4 min, don't boil.
-
5
Strain into bowl.
-
6
Fold in wine and 1 c. cream.
-
7
Refrigeratecustard till cool.
-
8
Process custard in ice cream maker according to manufacturer's instructions.
-
9
Transfer to covered container (ice cream will be soft) and freeze.
-
10
(Can be prepared 1 week ahead.)
-
11
For cookies:Preheat oven to 325F.
-
12
Lightly butter and flour heavy large nonstick baking sheet.
-
13
Whisk first 6 ingredients in medium bowl.
-
14
Whisk in egg whites and flour.
-
15
Drop slightly rounded Tbsp.
-
16
of batter onto center of half of prepared baking sheet.
-
17
Drop another slightly rounded Tbsp.
-
18
of batter onto center of second half of prepared baking sheet.
-
19
Using back of spoon, spread each mound of batter to 6-inch round.
-
20
Bake cookies till brown on edges (centers will be slightly pale), about 8 min.
-
21
Working quickly and using metal spatula, lift 1 cookie off sheet.
-
22
Immediately turn cookie over onto inverted custard c.. Gently flatten cookie on c. bottom; crimp sides of cookie.
-
23
Repeat with second cookie.
-
24
Remove cookies from c.. Rinse baking sheet under cool water; wipe sheet dry.
-
25
Repeat process with remaining batter, first rinsing and drying, then buttering and flouring baking sheet between batches.
-
26
(Cookies can be prepared 3 days ahead.
-
27
Store in airtight container at room temperature.)
-
28
Place cookie baskets on plates.
-
29
Fill each with 3 small scoops of ice cream.
-
30
Top with fruit and mint leaves.
