Blueberry Crumble Fromage Frais Ice Cream Recipes

Steps:

• For the blueberry sauce: Combine the blueberries, granulated sugar and 1/2 cup water in a saucepan. Bring to a gentle boil and cook until the berries begin to burst, about 5 minutes. Stir together the cornstarch and 1 tablespoon water in a small bowl, then whisk into the berries. Bring to a boil to thicken the sauce, mashing with a wooden spoon or whisk. Pour into a container and let cool, then refrigerate until completely chilled, about 2 hours.
• For the crumble topping: Meanwhile, preheat the oven to 350 degrees F.
• Combine the flour, oats, pecans, granulated sugar, brown sugar and salt in a food processor and pulse to combine. Scatter in the butter pieces and pulse until the mixture resembles coarse crumbs. Add the heavy cream and egg yolks and pulse a few times just to combine.
• Pat the mixture into an 8-by-10-inch rectangle on a parchment-lined baking sheet. Bake until crisp with browned edges, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely, at least 15 minutes, then crumble.
• For the sundaes: To serve, layer the ice cream and blueberry sauce in tall glasses. Top with whipped cream and sprinkle with the crumble topping.

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:

• In a greased 9-in. microwave-safe pie plate, combine the blueberries, sugar and cornstarch. Cover and microwave on high for 7-8 minutes or until thickened, stirring twice. , Meanwhile, in a small bowl, combine the oats, brown sugar, flour, almonds and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over blueberry mixture. , Microwave, uncovered, on high for 2-3 minutes or until butter is melted. Serve with ice cream.

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.