Blueberry Crisp Ice Cream Recipe

Crumble

1. Prepare your crumble by combining butter, brown sugar, flour, almonds, oats and cinnamon in a small bowl. Spread mixture out into a thin layer on a baking sheet and bake at 375ºF for 9-11 minutes or until crumble is golden brown and crunchy once cooled. Set aside.

Blueberry Crisp Ice Cream

1. Place blueberries in a bowl with 1/4 cup granulated sugar and 1 tsp fresh lemon juice. Using a masher, lightly press berries to break them open (not all berries have to be broken). Allow to macerate for 1 hour. Once time has elapsed, strain the juice from the fruit and set both aside.
2. Combine egg yolks, honey and vanilla in a bowl. Whisk until smooth and set aside.
3. Add milk and heavy cream to a saucepan. Heat until steam begins rising off liquid. Turn off heat but leave pan on burner.
4. Whisk in 1/4 cup of hot cream to the egg mixture until smooth. This (tempering) raises the temperature of the eggs so that they don’t scramble. Pour egg mixture into saucepan, then stir until combined.
5. Turn heat on again and heat cream and egg mixture, stirring constantly, until mixture begins to thicken. Cream should be thick enough to coat the back of a spoon. Run your finger down back of spoon, and if the trail holds its shape, cream is thick enough.
6. Pour the cream through a fine mesh sieve into a large bowl. Stir in reserved blueberry juice.
7. Cool cream to room temperature, then put in fridge to chill completely.
8. Once cream is chilled, pour mixture into an ice cream maker and churn for ~20 minutes. In the last minute of churning, add reserved blueberry fruit to the mixture. The final texture should be firmer than soft serve, but not too firm.
9. Transfer ice cream into a freezer-safe container and mix in 1/4 of crumble until well-integrated. Reserve rest of crumble as garnish for serving. Cover and freeze overnight. Enjoy!