Sunday, 17 August 2014

Blueberry Muffin Ice Cream

Recipe from The Kitchy Kitchen

Blueberry Muffin Ice Cream

Makes 1 litre


For the streusel:
60g (½ cup) plain flour
56g unsalted butter, cold and cubed
50g (¼ cup) caster sugar
1 tsp cinnamon
pinch of salt
For the ice cream:
113g unsalted butter
360ml (1 ½ cups) whole milk
360ml (1 ½ cups) double cream
3 egg yolks
50g (¼ cup) caster sugar
55g (¼ cup) brown sugar
¾ tsp salt
2 tsp vanilla extract
4 tbsp blueberry jam
3 tbsp cinnamon streusel
To serve:
remaining streusel
maple syrup

1. For the streusel, combine the flour, sugar, salt and cinnamon and mix in the butter until an even, breadcrumb-like consistency has been reached. Place on a baking sheet and bake at 180C/350F/mark 4 for 10 minutes, then break up the mixture and bake for another 10 minutes, or until golden brown.

2.Simmer the butter over a medium heat in a large saucepan until it becomes golden brown, then remove from the heat and set aside to cool to room temperature.

3. Combine the milk and cream in a large saucepan over a medium-high heat and heat until it almost boils.

4. Whisk together the egg yolks, sugar and salt in a large heatproof bowl and gradually whisk in half the mixture from the saucepan.  Whisk in the rest of the mixture and pour everything back into the saucepan and heat gently, until it reaches 170F. Remove from the heat and whisk in the vanilla and brown butter, then leave to cool to room temperature before refrigerating.

5. Add the chilled ice cream mixture to an ice cream machine. Once it is firm enough to freeze, fold in the blueberry jam followed by the streusel. Transfer to a container and freeze.

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