Blueberry Crumble Fromage Frais Ice Cream
Summer fruits
make wonderful ice creams, and one of my favourites is crumble ice cream. One
of the best is made with blueberries – the
colour looks very attractive, and the flavour of the blueberries and
the added crunch of crumble make this a stunning ice
cream.
Serves : Makes 2½ pints / 1.5 litres
Ingredients:
10 floz / 275ml 8% Fat Fromage
Frais
1 Rounded tsp Cornflour
4 Large Egg Yolks
3oz / 75g Caster Sugar
15 floz / 425ml Milk
2 tsp Vanilla Extract
FOR THE CRUMBLE:
2oz / 50g Light Brown
Sugar
2oz / 50g Butter
3oz / 75g Plain Flour
1 Level tsp Cinnamon
FOR THE BLUEBERRY PURÉE:
9oz / 250g Blueberries
2oz / 50g Caster Sugar
FOR THE FROSTED BLUEBERRIES:
2oz / 50g Blueberries
1 Large Egg White
Caster Sugar
Instructions:
1.
Pre-heat
the oven to Gas Mark 5 / 375°F / 190°C.
2.
First of
all make the ice cream by whisking the cornflour, egg yolks
and sugar
together.
3.
Then heat
the milk to just below
boiling point and pour this over the egg mixture, whisking as you pour.
4.
Return it
to the pan and heat gently, stirring until it has the consistency of thin
custard. If it begins to look grainy, it means you're overheating; don't worry
– it will become smooth again as it cools.
5.
Add the vanilla extract,
then pour the whole lot into a bowl and allow it to become completely cold.
6.
After
that, fold in the fromage frais.
7.
If you
have an ice cream maker, freeze churn it until it thickens – 30 – 40 minutes.
If you don't have one, freeze the ice cream mixture in the freezer box for 3 –
4 hours, then whisk it thoroughly and return it to the freezer.
8.
Refreeze
for a further 2 hours, then whisk in the crumble and purée as below.
9.
For the
crumble, rub the sugar, butter, flour and cinnamon together
until you have a coarse, quite lumpy crumble.
10.
Spread
this on a baking sheet.
11.
Then place
the blueberries
and caster
sugar for the purée in a shallow baking dish.
12.
Place the
crumble in the oven on a high shelf, the blueberries just
below and bake the whole lot for 10 minutes. Then remove from the oven.
13.
Now purée
the blueberries
by passing them through a nylon sieve, extracting the
seeds.
14.
Allow to
cool and chill well in the refrigerator for 2 hours.
15.
Then,
using your hands, break up the crumble into little pieces the size of small
peas. If they're any larger, they're unwieldy to eat, and if they're too small
they disappear.
16.
As soon as
the ice cream is ready, fold in the crumble, working as quickly as possible.
17.
Then stir
in the purée, but not too thoroughly – you want ribbon-like streaks running
through the ice cream.
18.
Now
transfer to the freezer box and freeze until needed.
19.
Crumble ice
creams need to have an hour in the refrigerator to become soft enough to scoop
before serving.
20.
For the
frosted blueberries, lightly whisk up the
egg white.
21.
Then dip
each blueberry
first in the egg
white, then in the caster sugar.
22.
Leave them
spread on greaseproof paper for 2 hours before using them as a decoration for
the ice cream.
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