Blueberry Crumble Ice Cream
Vanilla ice cream
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600mls pure cream
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1/2 cup icing sugar, sifted
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2 teaspoons vanilla extract
Blueberry syrup
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1/2 cup blueberries
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4 tablespoons icing sugar
Crumble topping
- 8 Scotch finger or shortbread biscuits
Step 1 - Simmer the blueberries and icing sugar together for about 5 minutes and pass through a sieve to produce a smooth syrup. Cool.
Step 2 - Place the biscuits in a zip lock bag and bash until you get crumbs.
Step 3 - In the bowl of an electric mixer fitted with a whipping attachment, beat the cream and the sifted icing sugar until soft peaks and cloud-like. Not that I've ever touched a cloud but hopefully you know what I mean.
Step 4 - In a freezer proof container, layer the vanilla cream, then a layer of blueberry sauce, then the biscuits crumb topping. Using a chopstick or a knife, swirl the mixture. I do figure eights but you do whatever pattern you like just to swirl the topping. Freeze until set. Take the ice cream out of the freezer about 10 minutes before you want to eat it and ripen it to a scoopable temperature on your bench top.