My favorite pies have a crumb topping. I always choose a crumble over a crisp, and have even streusel-topped pancakes in the past. And with all these summer berries keepin’ it real at the farmer’s market, it only makes sense to give ice cream the crumble remix.
And my mom has major pie skills. She also loves a crumble topping like no other. So you better believe I called my mom when I was tasting this right out of the ice cream maker. “It tastes just like pie!” It’s an ice cream pie miracle. A real lovechild between pie and ice cream.
Berry Crumble Ice Cream (makes 1 quart)
Recipe adapted from Jeni’s Splendid Ice Creams at Home
roasted berries –
- 1 pint berries (mixture of strawberries, blueberries, raspberries)
- 1/3 cup sugar
- 3 T fresh lemon juice
- 1 cup all-purpose flour
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 cup, 1 stick, butter
vanilla bean ice cream base –
- 2 cups whole milk
- 1 T + 1 t cornstarch
- 1 1/2 oz. (3 T) cream cheese, softened
- pinch fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 T light corn syrup
- 1 vanilla bean, split
- Make roasted berries. Preheat your oven to 375F. Combine berries with sugar in an 8-inch glass or ceramic baking dish. Gently mix. Roast for 8 minutes. Let cool slightly before pureeing with lemon juice in a food processor. Strain puree into a small bowl through a fine mesh strainer. Chill.
- Make crumble. Turn your oven down to 350F. Line with parchment paper. Whisk together the flour, the remaining 1 cup of sugar, salt and remaining 1/2 teaspoon of cinnamon into a medium bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Transfer to the prepared baking sheet and bake for 30-35 minutes, tossing every 10 minutes, or until golden. Cool completely.
- Make ice cream. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. In a medium bowl stir together the cream cheese and salt until smooth.
- Combine the remaining milk, cream, sugar, corn syrup, vanilla seeds, and bean in a 4-quart saucepan. bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula until slightly thickened, about 1 minute. Remove from heat. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Whisk in a 1/2 cup of the chilled roasted berry puree. Cover bowl with plastic wrap and chill ice cream base for a few hours or over night.
- When ready to churn, strain mixture (removing vanilla bean) through a fine mesh strainer. Freeze in your ice cream maker according to the manufacturer’s instructions. Once fully churned layer in a one-quart container with the leftover berry puree and crumbles. Top ice cream wit plastic wrap and an airtight lid. Freeze for at least 4 hours. You’ll have extra crumbles for serving.
Yay! Click HERE for a printable pdf of the recipe above.
Roasted berry ombre art! The best art of all the art!