-
1
For the ice cream:
-
2
Whisk the cornflour, egg yolks and sugar together.
-
3
Heat the milk to just below boiling point.
-
4
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.
-
5
Add the vanilla extract & mix well.
-
6
Pour custard into bowl, cover surface with saran wrap & chill thoroughly - several hours.
-
7
If using an an ice cream maker, follow manufacturer's instructions.
-
8
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.
-
9
Refreeze for a further 2 hours, then stir in the crumble and puree as below.
-
10
For the crumble:
-
11
Pre-heat the oven to 375u00b0F (190u00b0C).
-
12
Rub the sugar, butter, flour and cinnamon together until you have a coarse, quite lumpy crumble.
-
13
Spread this on a baking sheet.
-
14
Put the blueberries and caster sugar for the puree in a shallow baking dish.
-
15
Bake the crumble and the berries for 10 to 15 minutes - until crumble is fragrant & the berries are softened.
-
16
Puree & sieve the baked blueberries.
-
17
Cool and chill in the refrigerator for 2 hours.
-
18
Break up the crumble into pea-sized pieces. Too big = too crunchy, too small = undetectable.
-
19
As soon as the ice cream is ready, fold in the crumble.
-
20
Loosely fold in the puree, but not too thoroughly - you want ribbon-like streaks running through the ice cream.
-
21
Freeze until needed. Crumble ice creams need to have an hour in the refrigerator to become soft enough to scoop before serving.
-
22
For the frosted blueberries:
-
23
Lightly whisk up the egg white.
-
24
Dip each blueberry first in the egg white, then in the caster sugar.
-
25
Let them sit on parchment paper for 2 hours to harden up abit before using them as a decoration for the ice cream.
