Blueberry Crumble Ice Cream
By Bianca Dodson
Blueberry Crumble Ice Cream
By Bianca Dodson
Yield/Serves:
-
- Crumble:
- ¼ cup all-purpose flour
- ¼ cup dark brown sugar
- ¼ teaspoon cinnamon
- 3 t unsalted butter (room temperature)
- Blueberry Sauce:
- 1 cup blueberries
- 2 teaspoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon water
- ½ teaspoon flour
- Ice Cream:
- 2 cup heavy cream
- 1- 14oz can sweetened condensed milk
- 1 teaspoon vanilla extract
Mix the blueberries, sugar, lemon juice, water and flour together in a heavy bottomed pot. Bring to a boil over medium heat and allow the blueberries to cook down about 5 minutes. Allow the sauce to cool completely.
In a medium bowl combine flour, brown sugar, cinnamon, and butter.* Mix until smooth. Break into small bite size pieces then set aside.
In a large bowl, beat the sweetened condensed milk, heavy cream, and vanilla until still peaks form.
Gently fold in the blueberry sauce and crumble mix until just combined. Pour the ice cream into a prepared freezer safe container. Freeze for at least 4 hours but preferably overnight.
*If you’re concerned about consuming raw flour, sprinkle it on a lined baking sheet and bake for 3-5 minutes at 350°F (177°C) before using in this step.
In a medium bowl combine flour, brown sugar, cinnamon, and butter.* Mix until smooth. Break into small bite size pieces then set aside.
In a large bowl, beat the sweetened condensed milk, heavy cream, and vanilla until still peaks form.
Gently fold in the blueberry sauce and crumble mix until just combined. Pour the ice cream into a prepared freezer safe container. Freeze for at least 4 hours but preferably overnight.
*If you’re concerned about consuming raw flour, sprinkle it on a lined baking sheet and bake for 3-5 minutes at 350°F (177°C) before using in this step.