Blueberry Crumble Ice Cream

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 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

  1. 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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