Call it homemade. Call it artisanal. Regardless, it's delicious.
400 milliliters whipping cream
140 grams sugar
1 1/2 teaspoon vanilla extract
3 cups frozen blueberries, thawed
1/2 cup flour
1/4 cup light brown sugar
1 1/2 tablespoon white sugar
1/4 cup unsalted butter, cold and cut into pieces
Let's get Cooking...
Make the ice cream:
Fill a large bowl with ice water, and place a smaller bowl on top. Pour the whipping cream into the smaller bowl and whip with an electric mixer until it forms a thick ribbon when the whisk is lifted. Then place the cream in the fridge.
In a separate bowl, whisk the eggs and add the sugar and vanilla. Beat well with an electric mixer until the mixture forms a ribbon when the whisk is lifted and the ribbon remains on the surface of the mixture for a few seconds.
Add half of the egg mixture to the cream, and whisk together. Once they are fully combined, add the remaining egg mixture and gently fold the mixture together and combine. Make sure to be gentle and keep the mixture as airy as possible.
Puree the blueberries in a food processor. Add the pureed blueberries to the ice cream and fold gently to combine.
Pour the ice cream into a Tupperware container, and seal with the lid. Place this in the freezer for 7-8 hours to chill and set.
Make the crumble topping:
Combine the flour, brown sugar, white sugar, salt and cinnamon in a bowl. Add the butter and mix with your hands until the mixture is lumpy.
Pour onto a baking sheet lined with parchment paper and bake at 350F for 15 minutes until golden brown. Allow to fully cool.
To serve: Scoop the ice cream into your desired bowl, top with some crumble and enjoy!