Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 6 hours, 25 minutes
Yield: 1.5 quarts
Description
Swirled with blueberry and crumb cake topping pieces, this homemade blueberry crumble ice cream will be your new favorite flavor!
Ingredients
Blueberry Sauce
- 1/2 teaspoon cornstarch
- 2 teaspoons water
- 1 cup (190g) fresh or frozen blueberries (do not thaw)
- 1 Tablespoon granulated sugar
Crumble
- 1/4 cup (31g) all-purpose flour*
- 2 Tablespoons (25g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons (30g) unsalted butter, melted
Ice Cream
- 2 cups (480ml) heavy cream
- 14 ounce (396g) can full-fat sweetened condensed milk
- 1 teaspoon pure vanilla extract
Instructions
- Make the blueberry sauce: Mix the cornstarch and water together in a very small bowl. Set aside. Combine blueberries and granulated sugar together in a small saucepan over medium-low heat. Stir constantly, bursting the blueberries against the sides of the pan. Once the blueberries have released some liquid, add the cornstarch/water. Turn the heat up to medium. Stir and cook for 3 minutes. Remove from heat and allow to cool completely. Mixture will thicken as it cools. I place it in the refrigerator to cool down quicker.
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