Blueberry Crumble Fromage Frais Ice Cream

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READY IN: 10hrs 45mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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