Blueberry Crumble Ice Cream

Shout-out to /u/Sweetlo123 for the vanilla base recipe(I adapted it slightly)

Crumble Mixture

Ingredients

• 60 g all-purpose flour
• 50 g brown sugar (or white if you prefer)
• ½ tsp cinnamon
• 55 g butter, cold and cubed

Method

1. Preheat oven to 175°C (350°F).
2. In a bowl, mix flour, sugar and cinnamon
3. Add cold butter cubes and rub with your fingers or a pastry cutter until crumbly — like coarse breadcrumbs or pea-sized clumps.
4. Spread the crumble on a parchment-lined baking sheet in an even layer.
5. Bake for 12–18 minutes, stirring once or twice, until golden brown and crisp.
6. Cool completely. Break into small chunks (no bigger than a marble) and freeze overnight.

Blueberry Flavoring(Jam)

Ingredients

• 200 g blueberries (fresh or frozen)
• 100 g granulated sugar
• 15 g lemon juice (about 1 tbsp)
• Optional: a pinch of salt for brightness

Method

1. Combine blueberries, sugar, and lemon juice in a saucepan.
2. Cook over medium heat, stirring occasionally, until the berries burst and it thickens (about 15-20 minutes).
3. Allow to cool completely(a thick jam should be formed).
4. Blend in a high speed blender until smooth.

Base

Ingredients

• 368g 2% milk
• 357g heavy cream
• 33g nonfat dry milk powder(lightly toasted until biscuit color)
• 134g white sugar
• 1 vanilla bean, split and scraped
• ¼tsp salt
• 3 egg yolks
• ¼ tsp good quality vanilla extract

Method

1. Add the whole milk, heavy cream, nonfat dry milk powder, sugar, salt, scraped vanilla beans and pod into a medium-sized, heavy bottom saucepan, stirring to mix. Heat over low to medium heat, gently bringing the mixture up to a low simmer. Simmer for about 30 seconds, stirring continuously until all ingredients are dissolved. Add lid and remove from heat and allow to steep for 25 minutes.

2. While the ingredients are steeping, carefully separate the egg yolks from the egg whites and put the yolks in a small bowl. Give the yolks a quick whisk so they will be easier to incorporate into the dairy. Discard the whites or save them for another use down the road.

3. After 25 minutes, return the pot to heat and turn on medium low. Once the mixture is warmed, slowly add the egg yolks into the mixture, stirring continuously so the yolks incorporate fully. Turn the heat to medium.

4. Continue to cook, stirring vigorously, until mixture thickens and coats the back of a wooden spoon, registering about 175 degrees on an instant read thermometer. This will take 5 to 7 minutes.

5. Immediately pour mixture through the fine mesh strainer into the bowl you set aside. Press down on the vanilla bean to extract as much of the dairy and beans out as possible. Allow the base to cool at room temperature for an hour. Stir in the vanilla extract.

6. Add the lid to the bowl and set in the refrigerator to age overnight.

7. Measure out about 100-150g(or to taste) of the blueberry jam into a medium bowl and slowly whisk in a small amount of the vanilla base until fully combined. Taste periodically with a clean spoon to ensure a strong blueberry flavor.

   1. When you are ready to churn, give the base a stir with a whisk and pour the chilled mixture into your ice cream maker.

8. Place churned ice cream in an airtight container and fold in the crumble pieces. Freeze until the ice cream is firm and flavor is ripened, at least 4 hours.