BLUEBERRY CRUMBLE SUNDAE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h40m
Yield 4 servings
Number Of Ingredients 14
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.
BLUEBERRY CRUMBLE FROMAGE FRAIS ICE CREAM
When this ice cream is nearing completion I really get the urge to lock the doors, pull the shades & not share at all. It's goooood! This is enough to make 2 batches of ice cream - which I LOVE! Fromage frais can be hard to find in US. Try Kwark or drained Greek yogurt as suitable substitutes. Mmmmm! Note for ovaphobes: this recipe contains raw eggs - I suppose pasteurized eggs or Eggbeaters would work but haven't tried.
Provided by Busters friend
Categories Frozen Desserts
Time 10h45m
Yield 2 1/2 pints
Number Of Ingredients 15
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.
Nutrition Facts : Calories 881.5, Fat 32.4, SaturatedFat 18.2, Cholesterol 376.5, Sodium 265.4, Carbohydrate 134.4, Fiber 4.4, Sugar 91.7, Protein 16
BLUEBERRY CRUMBLE
This super-easy blueberry crumble features sweet berries with a brown sugar, almond and oat topping that only gets better with the cool creaminess of vanilla ice cream. Try it with other fruit, such as peaches, for a different variety. -Elizabeth Tomlinson, Morgantown, West Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 96mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 4g fiber), Protein 3g protein.
EASY BLUEBERRY CRUMBLE
A delicious crumble best made with frozen blueberries is unmatched when served warm with vanilla ice cream.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 56.1 g, Cholesterol 22.9 mg, Fat 9.9 g, Fiber 4.4 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 83.7 mg, Sugar 38.6 g
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