I have a confession. I never had blackberries before I made this blackberry crumble ice cream. My dad is the biggest fan of blackberries. I grew up hearing his warm childhood stories of berry and fruit picking from his grandmother’s backyard trees that were later turned into incredible blackberry pies and blackberry cobblers. Learn more about these fantastic stories in my cookbook.
I loved hearing these stories. For years, my dad has talked about wanting a blackberry cobbler. I adore peach cobbler but could not imagine what a blackberry cobbler would even taste like.
Therefore, I felt I needed to be eased into that challenge that I will take on one day. I thought my first trial with blackberries should be with a blackberry ice cream recipe just because I love ice cream. This blackberry crumble ice cream recipe made me fall in love with blackberries. By adding the lovely crumble to the recipe, it reminded me a bit of a cobbler.
I know I feel more confident about taking on a blackberry cobbler recipe but until then, this blackberry crumble ice cream is definitely a lovely filler.
Blackberry Crumble Ice Cream
Ingredients
- 1/4 cup salted butter melted
- 1/3 cup brown sugar
- 1 teaspoon granulated sugar
- 1/2 teaspoon cinnamon
- 2/3 cup all-purpose flour
- 2 cups fresh blackberries
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2-3/4 cup granulated sugar depending on sweetness of berries
- 1 teaspoon cornstarch
- 5 large egg yolks
- 1 tablespoon pure vanilla extract
Instructions
- For the Crumble, preheat oven to 375 degrees.
- Add brown sugar, granulated sugar, cinnamon and flour to a small to medium sized bowl.
- Whisk ingredients together.
- Slowly add in melted butter and stir in to combine until small crumbs develop.
- Spread crumbs on a baking sheet and bake for 10-15 minutes until crisp and golden.
- Remove crumbs and allow to cool to room temperature.
- For the Ice Cream, add blackberries to food processor and create puree.
- Then push puree through a sieve to remove the seeds.
- Next, whisk together the cream, milk, sugar and blackberry puree and cook over low to medium heat until small bubbles begin to form.
- Add egg yolks to a small bowl.
- Take 1/3 of the mixture out and add to the egg yolks bowl and quickly whisk to temper the eggs. Once they are incorporated, add the egg mixture into the remaining blackberry mixture in the pot continuing to whisk.
- Once the mixture can evenly coat the back of a spoon, remove from heat and add vanilla.
- Make sure the mixture is well mixed and place in the freezer for a couple of hours.
- Churn according to your ice cream manufacturer's instructions.
- After churning, alternate placing the ice cream mixture and crumbles in a freezer safe container. Freeze for at least 4-5 hours before enjoying.
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This looks so delicious. In love with this Blackberry Crumble Ice Cream. Keep sharing. Thank you for sharing.
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