Description
Enjoy a delightful homemade Blueberry Cobbler Ice Cream featuring a creamy vanilla custard layered with vibrant blueberry compote and topped with a crispy cinnamon-studded crumble. This luscious dessert combines classic cobbler flavors with smooth ice cream, perfect for summer gatherings or anytime you crave a refreshing treat.
Ingredients
Vanilla Frozen Custard
- ⅔ cup (150g) granulated sugar
- ½ teaspoon lemon zest
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- A pinch kosher salt
- 4 egg yolks
Blueberry Compote
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice (divided)
- 1½ cups (200 grams) blueberries
- ¼ cup (50 grams) granulated sugar
Cobbler Topping
- ¼ cup brown sugar
- ½ cup all-purpose flour
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter (melted)
Instructions
- Prepare Ice Cream Bowl: Before beginning, place the ice cream bowl of your KitchenAid mixer into the freezer for at least 16 hours to ensure proper freezing during churning.
- Make Vanilla Frozen Custard: In a small pot, combine granulated sugar and lemon zest; rub the zest into the sugar to release oils. Stir in heavy cream, whole milk, vanilla extract, and a pinch of kosher salt. Heat over medium-low heat until gently simmering and sugar dissolves, about 7 minutes, then remove from heat.
- Temper Egg Yolks: Whisk the egg yolks until smooth. Gradually add about a third of the hot cream mixture to the yolks while whisking constantly to temper and prevent curdling. Pour the tempered yolk mixture back into the pot with the remaining cream base and whisk to combine.
- Cook Custard: Return pot to medium-low heat and cook the custard, stirring occasionally, until thickened and reaching about 165°F (74°C). The custard should coat the back of a spoon.
- Cool and Chill Custard: Strain the custard into a heatproof container. Let it cool on the counter for 15 minutes, then cover the surface directly with plastic wrap to prevent a skin. Refrigerate until completely chilled, about 4 hours or overnight.
- Make Blueberry Compote: In a small bowl, mix cornstarch with 1 tablespoon of lemon juice and set aside. In a small pot over medium-low heat, combine blueberries, granulated sugar, and remaining tablespoon of lemon juice. Cook for 4-6 minutes to release berry juices, stirring gently.
- Thicken Compote: Stir the cornstarch slurry into the blueberry mixture and cook until it bubbles and thickens, about 2 minutes. Remove from heat and cool to room temperature. Refrigerate at least 1 hour before use.
- Prepare Cobbler Topping: Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper. In a bowl, combine brown sugar, flour, cinnamon, and kosher salt. Add melted butter and mix until a crumbly texture forms. Spread crumble evenly on baking sheet.
- Bake Cobbler Topping: Bake crumble for 10 minutes or until golden brown. Remove from oven and let cool completely.
- Churn Ice Cream: Line a loaf pan with parchment paper, allowing the paper to hang over the edges for easy removal later. Attach the ice cream bowl and paddle to the mixer. Start the mixer on the lowest speed and slowly pour in the chilled custard to begin churning.
- Layer Ice Cream: After approximately 25 minutes, when the ice cream reaches soft-serve consistency, remove the bowl. Spoon one-third of the ice cream into the loaf pan or container. Add dollops of blueberry compote over the ice cream layer and sprinkle crumble on top. Use a knife or skewer to gently swirl the compote into the ice cream. Repeat these layers with the remaining ice cream, compote, and crumble.
- Freeze Until Firm: Freeze the layered ice cream for at least 4 hours before serving to allow it to set fully. Serve in waffle cones or chilled bowls for a delicious treat.
Notes
- Ensure the custard is thoroughly chilled before churning to achieve the best texture.
- Tempering egg yolks helps prevent scrambled eggs in the custard.
- Allow crumble topping to cool completely before layering to keep texture crisp.
- Use fresh or frozen blueberries for the compote; adjust cooking time accordingly.
- Storing the churned ice cream in a parchment-lined loaf pan makes it easy to slice and serve.