My very first real job was at an ice cream store... and let me tell you, I was kind of an ice cream prodigy. I even promoted myself to a manager position during my third summer of working there; there really wasn't a formal promotion process, but I just one day started calling myself a manager and everyone went along with it... basically, I was a pretty big deal. ;)
And my love for ice cream hasn't waned since.
Anyway, my mom recently sent me this cookbook, and as soon as I saw the homemade berry crumble ice cream (which didn't require an ice cream machine), I knew I had to try it!
With crock pots, pressure cookers, kitchen aid mixers, roasting pans, blenders, juicers, etc.... who has room for an ice cream maker?! Well fear not, you are not sacrificing a thing with this stuff - creamy and flavorful... and absolutely delicious!
For the ice cream:
- 2.5 cups of heavy cream
- 1 cup of condensed milk
- 1 tsp of vanilla extract
For the berries:
- 2.5 cups of berries
- 2 tbs of sugar
For the crumbles:
- 1 cup of flour
- 4 tbs of unsalted butter
- 2 tbs of sugar
- A pinch of salt
Pour the cream and vanilla extract into a mixing bowl and whip until thick, but not stiff... you'll need to give it some time - it takes a while to thicken up!
Once the cream is whipped, fold in the condensed milk; do your best to keep the cream fluffy.
Pour the mixture into a freezer proof container, cover, and freeze for 3 hours.
To make the berry sauce, put the berries and sugar into a pan over medium heat, and heat the berries until they are soft and juicy. Set aside and let fully cool.
To make the crumble topping, mix the salt and flour together and cut in the butter (make sure the butter is very cold!). Using your hands, rub the butter into the flour until it is fully incorporated and crumbly.
Mix the sugar into the flour and butter mixture and bake for 25 minutes at 350 degrees, stirring half way through.
After freezing the ice cream for 3 hours, stir in the berry mixture and top with the toasted crumbles. Make sure the berries and crumbles are fully cooled before doing so!!
Finally, freeze the ice cream for an additional 4 hours, or until hardened... then enjoy!
This stuff is the bomb dot com, and I promise that you'll love it.
I'm already thinking up new flavor combinations... like chocolate chips and bananas!