Blueberry Crumble Fromage Frais Ice Cream

"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."
photo by a user photo by a user
Ready In:
10hrs 45mins
2 1/2 pints




  • 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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<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br /> <br />Big whiskers - <br /> <br /> <br />For those of you who gave kind condolences - thank you so very much. <br /> <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
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