Blueberry Crumble Fromage Frais Ice Cream Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish.
• Combine butter, flour, brown sugar, oats, salt, cinnamon, and nutmeg in a bowl and rub between your fingers to make crumbles. Sprinkle topping evenly over blueberries. .
• Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.

Steps:

• Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
• For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
• For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.
• Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.

Steps:

• For the ice cream:.
• Whisk the cornflour, egg yolks and sugar together.
• Heat the milk to just below boiling point.
• Pour milk 1/2 cup at a time into the egg mixture, whisking as you pour. Return it to the pan and heat gently, stirring until it has the consistency of thin custard. Remove from heat.
• Add the vanilla extract & mix well.
• Pour custard into bowl, cover surface with saran wrap & chill thoroughly - several hours.
• If using an an ice cream maker, follow manufacturer's instructions.
• If you don't have one, freeze the ice cream mixture for 3-4 hours; then beat it thoroughly and return it to the freezer.
• Refreeze for a further 2 hours, then stir in the crumble and purée as below.
• For the crumble:.
• Pre-heat the oven to 375°F (190°C).
• Rub the sugar, butter, flour and cinnamon together until you have a coarse, quite lumpy crumble.
• Spread this on a baking sheet.
• Put the blueberries and caster sugar for the purée in a shallow baking dish.
• Bake the crumble and the berries for 10 to 15 minutes - until crumble is fragrant & the berries are softened.
• Purée & sieve the baked blueberries.
• Cool and chill in the refrigerator for 2 hours.
• Break up the crumble into pea-sized pieces. Too big = too crunchy, too small = undetectable.
• As soon as the ice cream is ready, fold in the crumble.
• Loosely fold in the purée, but not too thoroughly - you want ribbon-like streaks running through the ice cream.
• Freeze until needed. Crumble ice creams need to have an hour in the refrigerator to become soft enough to scoop before serving.
• For the frosted blueberries:.
• Lightly whisk up the egg white.
• Dip each blueberry first in the egg white, then in the caster sugar.
• Let them sit on parchment paper for 2 hours to harden up abit before using them as a decoration for the ice cream.

Steps:

• Toss blueberries with the lemon juice in an ungreased 1-1/2 quart casserole dish.
• Mix 1/2 cup brown sugar with 2 teaspoons cornstarch; stir into the blueberries.
• Mix oats, 1/2 cup flour, 1/2 cup brown sugar and salt together; cut in butter with a fork.
• Sprinkle over blueberries.
• Bake uncovered in 350° oven until topping is light brown and blueberries are bubbling, about 40 minutes.
• Serve warm with ice cream.

Steps:

• In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.