BLUEBERRY CRUMBLE FROMAGE FRAIS ICE CREAM

Blueberry Crumble Fromage Frais Ice Cream image

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

Time 10h45m

Yield 2 1/2 pints

Number Of Ingredients 15

Ingredients

10 fluid ounces fromage frais (8 per cent fat)
1 teaspoon cornstarch
4 egg yolks, large
3 ounces caster sugar
15 fluid ounces milk
2 teaspoons vanilla extract
2 ounces light brown sugar
2 ounces butter
3 ounces flour, all purpose
1 teaspoon cinnamon, ground
9 ounces blueberries
2 ounces caster sugar
2 ounces blueberries
1 large egg white
caster sugar

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.