Berry Crumble Ice Cream

berry crumble ice cream

Condensed milk is the secret ingredient here, as my easy way to make ‘ice cream’ without an ice cream maker. The basic vanilla may be combined with anything; rum soaked raisins, chocolate chips, whatever you’d like. I chose a variety of fresh berries and a light crumble.

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Pour the cream into a large mixing bowl, and add vanilla. Using an electric mixer, whip the cream until thickened by not stiff.

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Add the condensed milk to the cream. Fold it in very gently until evenly mixed. Try to let as little air out out the cream while stirring in the evaporated milk to keep it as fluffy as possible. Place the mixture into a large freezer proof container, such as a baking dish. Cover with plastic wrap and freeze for 3 hours, or until set but spoonable.

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Prepare the crumble and fruit while waiting. Preheat oven to 350. Mix the flour and salt together in a large bowl, then add the cold butter, cut into cubes. Rub the butter into the flour, passing it through your fingers until the cubes become incorporated into the flour. Stir in 2 tablespoons of the sugar.

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Spread of crumble mixture over a large baking pan. Bake for about 25 minutes, until golden and crisp. Check the crumbs halfway through. Let cool.

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Place the fruit into a sauce pan with the remaining 2 tablespoons of sugar. Heat gently until the fruit becomes a bit saucy. Let cool.

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Swirl in the fruit to the set ice cream.

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Sprinkle with the crumble. Recover with the plastic wrap, then freeze for another 4 hours, or overnight. Remove ice cream from freezer 15 minutes before serving to let thaw. It will last up to 1 month in the freezer.

Berry Crumble Ice Cream
Condensed milk is the secret ingredient here, as my easy way to make 'ice cream' without an ice cream maker. The basic vanilla may be combined with anything; rum soaked raisins, chocolate chips, whatever you'd like. I chose a variety of fresh berries and a light crumble.
Servings
8-10 people
Servings
8-10 people
Berry Crumble Ice Cream
Condensed milk is the secret ingredient here, as my easy way to make 'ice cream' without an ice cream maker. The basic vanilla may be combined with anything; rum soaked raisins, chocolate chips, whatever you'd like. I chose a variety of fresh berries and a light crumble.
Servings
8-10 people
Servings
8-10 people
Ingredients
  • 2 3/4 cups mixed summer berries
  • 2 1/2 cups heavy whipping cream
  • 2 tsp vanilla
  • 1 scant cup condensed milk sweetened
  • 1 scant cup flour
  • 1 pinch salt
  • 4 tbsp butter cut and cold
  • 4 tbsp caster sugar
Instructions
  1. Pour the cream into a large mixing bowl, and add vanilla. Using an electric mixer, whip the cream until thickened by not stiff.
  2. Add the condensed milk to the cream. Fold it in very gently until evenly mixed.
  3. Place the mixture into a large freezer proof container, such as a baking dish. Cover with plastic wrap and freeze for 3 hours, or until set but spoonable.
  4. Prepare the crumble and fruit while waiting. Preheat oven to 350. Mix the flour and salt together in a large bowl, then add the cold butter, cut into cubes. Rub the butter into the flour, passing it through your fingers until the cubes become incorporated into the flour. Stir in 2 tablespoons of the sugar.
  5. Spread of crumble mixture over a large baking pan. Bake for about 25 minutes, until golden and crisp. Check the crumbs halfway through. Let cool.
  6. Place the fruit into a sauce pan with the remaining 2 tablespoons of sugar. Heat gently until the fruit becomes a bit saucy. Let cool.
  7. Swirl in the fruit to the set ice cream.
  8. Sprinkle with the crumble. Recover with the plastic wrap, then freeze for another 4 hours, or overnight. Remove ice cream from freezer 15 minutes before serving to let thaw. It will last up to 1 month in the freezer.
Recipe Notes

Try to let as little air out out the cream while stirring in the evaporated milk to keep it as fluffy as possible.

 

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