Prep 45 mins
Cook 10 hrs
When this ice cream is nearing completion I really get the urge to lock the doors, pull the shades & not share at all. It's goooood! This is enough to make 2 batches of ice cream - which I LOVE! Fromage frais can be hard to find in US. Try Kwark or drained Greek yogurt as suitable substitutes. Mmmmm! Note for ovaphobes: this recipe contains raw eggs - I suppose pasteurized eggs or Eggbeaters would work but haven't tried.
For the ice cream
- 10 fluid ounces fromage frais (8 per cent fat)
- 1 teaspoon cornstarch
- 4 egg yolks, large
- 3 ounces caster sugar
- 15 fluid ounces milk
- 2 teaspoons vanilla extract
For the crumble
- 2 ounces light brown sugar
- 2 ounces butter
- 3 ounces flour, all purpose
- 1 teaspoon cinnamon, ground
For the blueberry puree
- 9 ounces blueberries
- 2 ounces caster sugar
For the frosted blueberries
- 2 ounces blueberries
- 1 large egg white
- caster sugar
- For the ice cream:.
- Whisk the cornflour, egg yolks and sugar together.
- Heat the milk to just below boiling point.
- Pour milk 1/2 cup at a time into the egg mixture, whisking as you pour. Return it to the pan and heat gently, stirring until it has the consistency of thin custard. Remove from heat.
- Add the vanilla extract & mix well.
- Pour custard into bowl, cover surface with saran wrap & chill thoroughly - several hours.
- If using an an ice cream maker, follow manufacturer's instructions.
- If you don't have one, freeze the ice cream mixture for 3-4 hours; then beat it thoroughly and return it to the freezer.
- Refreeze for a further 2 hours, then stir in the crumble and purée as below.
- For the crumble:.
- Pre-heat the oven to 375°F (190°C).
- Rub the sugar, butter, flour and cinnamon together until you have a coarse, quite lumpy crumble.
- Spread this on a baking sheet.
- Put the blueberries and caster sugar for the purée in a shallow baking dish.
- Bake the crumble and the berries for 10 to 15 minutes - until crumble is fragrant & the berries are softened.
- Purée & sieve the baked blueberries.
- Cool and chill in the refrigerator for 2 hours.
- Break up the crumble into pea-sized pieces. Too big = too crunchy, too small = undetectable.
- As soon as the ice cream is ready, fold in the crumble.
- Loosely fold in the purée, but not too thoroughly – you want ribbon-like streaks running through the ice cream.
- Freeze until needed. Crumble ice creams need to have an hour in the refrigerator to become soft enough to scoop before serving.
- For the frosted blueberries:.
- Lightly whisk up the egg white.
- Dip each blueberry first in the egg white, then in the caster sugar.
- Let them sit on parchment paper for 2 hours to harden up abit before using them as a decoration for the ice cream.