Instructions: Using vegetable peeler, cut peel (yellow part only) in wide strips from 3 lemons. Finely grate enough peel from remaining lemon to measure 1 1/4 teaspoons packed peel. Squeeze enough juice from lemon to yield 5 teaspoons. Combine milk and lemon peel strips in medium saucepan and bring to simmer. Remove from heat; cover pan and let steep 20 minutes.

Add sugar to milk mixture. Stir over medium heat until sugar dissolves.

Whisk yolks in medium bowl to blend. Gradually whisk in hot milk mixture.

Return mixture to same saucepan; stir over low heat until custard coats spoon when finger is drawn across, about 5 minutes (do not boil). Strain into bowl. Whisk in cream, grated lemon peel and lemon juice. Cover; chill until cold.

Freeze custard in ice cream maker. Fold 2/3 cup crushed cookies into ice cream. Cover and store in freezer.

Scoop ice cream into bowls. Spoon warm Blueberry Compote over. Sprinkle with 1/3 cup crushed amaretti cookies.

Serves 6.

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