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Ingredients:
Makes 1 Generous Quart
Crumble
1/4 cup all-purpose flour
1 teaspoon freshly grated lemon zest
1/4
cup sugar
2 tablespoons unsalted butter, softened
Ice Cream
4 cups fresh or frozen blackberries, about 15 ounces
1 cup sugar
1
tablespoon fresh lemon juice
2 cups heavy cream
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Lemony Blackberry Crumble Ice Cream
Blackberries are all-American, whether garden-raised or picked from the wild.
The ice cream combines a lemon-zested streusel that adds little crunchy bits to
the smooth creaminess of the fabulous, lavender-colored ice cream.
1. To make the crumble: Preheat the oven to 350°. In a small bowl,
combine the flour, lemon zest, and sugar. Using your fingers, rub the butter
into the flour mixture to form large crumbs. Sprinkle these large crumbs in a
baking dish and bake at 350º for 7 to 10 minutes or until the crumbs begin to
brown. Set aside to cool, but keep the oven on.
2. To make the ice
cream: Scatter the berries in a large, shallow baking dish. Sprinkle with sugar
and drizzle with lemon juice. Place the dish on a lower rack in the preheated
oven for 15 to 20 minutes, or until the berries have started to give off their
juices. Remove from the oven and let cool. Transfer the berries to a food
processor fitted with a steel blade and puree until smooth. (If you wish. you
can strain the seeds and blackberry pulp from the puree.)
3. Use your
hands to break up the cooled crumble into small, pea-sized pieces. (If they're
too big, the pieces are unwieldy to eat in the ice cream; if too small, they'll
disappear.) Stir the cream into the berry puree, pour into an ice-cream maker,
and churn until the mixture has the consistency of softly whipped cream. Quickly
stir in the crumble pieces and finish freezing the ice cream according to
manufacturer's instructions. Transfer ice cream to a container, press plastic
wrap on surface, cover, and freeze until serving time.
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