Blackberry recipe number two! I had been planning on making a batch of plum crumble ice cream whilst they were in season, but seeing as I ended up picking so many blackberries I decided to do a blackberry crumble one instead. The ice cream is an attractive pale violet colour and has a delicate blackberry flavour which melds beautifully with the chunks of crunchy crumble. If you wanted to really amp up the purple colour you could always add a couple of drops of food colouring.
The flavour is lovely as it is but I had an afterthought that a pinch of cinnamon either in the custard or the crumble would have also worked well with the blackberry, maybe give it a try!
I used a cooked custard ice cream base because I prefer the flavour, I’m not too keen on ice cream that is just made with cream, I like a mixture of cream and milk, but then I don’t actually like cream at all, I would never eat a dessert with cream, only custard or ice cream. I know it’s more hassle to have to mess around with cooking egg yolks but the addition of a little cornflour helps to stabilise them so the custard is less likely to split when you heat it and I think that the end result is far superior.
One more thing, ice cream with bits in it is really hard to photograph well! It just doesn’t form nice, smooth, round scoops, so I apologise if my photos of this one are less than perfect…
Blackberry Crumble Ice Cream
- 300g (10.5 oz) blackberries
- 175g (3/4 cup + 2tbsp) caster (superfine) sugar
- 350ml (1 + 1/2 cups) whole milk
- 300ml (1 + 1/4 cups) double cream
- 1tsp vanilla extract
- 4 egg yolks
- 1tbsp cornflour (cornstarch)
- 90g (3/4 cup) plain flour
- 70g (scant 1/3 cup) cold unsalted butter, cubed
- pinch salt
- 90g (scant 1/2 cup) caster sugar
- 40g (1/2 cup) porridge oats
To make the ice cream:
Place the milk, cream, sugar and vanilla extract into a saucepan over a medium heat and bring to a simmer. Whisk the egg yolks and cornflour together in a large bowl until smooth. When the milk is hot, very gradually pour it onto the egg yolks, whisking the whole time.
Pour the mixture back into the saucepan over a low heat and stir continuously until the mixture thickens enough to coat the back of a spoon, do not let it boil. Pour the custard through a sieve into a large bowl and set aside.
Puree the blackberries in a food processor until smooth then pour the puree through a fine sieve into the custard using the back of a wooden spoon to press on the pulp to extract as much juice as possible, discard the seeds. Stir the juice into the custard then cover and place in the refrigerator until completely cold, at least a couple of hours but I usually leave mine overnight.
To make the crumble:
Preheat the oven to 180°C/350°F/gas mark 4
Rub the butter into the flour, sugar and salt until the mixture resembles fine crumbs, I use a food processor. Stir in the oats, or add them to the bowl of the food processor and pulse a couple of times to combine.
Spread the crumbs out on a baking tray or in a shallow ovenproof dish and press down very gently, don’t pack it down. Bake for about 20 minutes until they are cooked to a pale golden biscuit colour. Set aside to cool.
Churn the custard in an ice cream machine according to the manufacturers directions. When it is done, break up the crumble into small pieces and either gently stir them through the ice cream or sprinkle one third over the base of your ice cream tub, spread over half of the ice cream, sprinkle over another third of the crumbs, top with the remaining ice cream and scatter the rest of the crumbs over the top.
Place in the freezer until firm.