Blue Crumble

Blueberry Crumble and Homemade Vanilla Bean Ice Cream


  • 3 egg yolks
  • 100g caster sugar
  • 2 vanilla pods
  • 250ml milks
  • 300ml double cream
  • 1 box of fresh blueberries
  • 100g sugar
  • 2 tbsp plain flour for the filling
  • 96g plain flour for the crumble
  • 60g cooking oats
  • 100g light brown sugar
  • 113g unsalted butter, and a little more for greasing the lie dish


  1. For the ice cream, whisk the yolks and the sugar together until white and creamy
  2. Heat the milk until simmering and pour over the yolks and sugar, mix the mixture well. Pour the custard back into the rinsed pan and heat until it coats the back of a wooden spoon. Pour the mixture into a bowl and leave to cool
  3. Whisk and thicken the double cream and fold it into the cooled custard. Pour the custard into a bowl or dish and freeze for 2-3 hours. When it has begun to freeze around the edges remove the ice cream from the freezer and whisk to break up any ice crystals. Let set in the freezer for a further 3-4 hours, or overnight. Allow to stand for 15 minutes outside the freezer before serving to allow the ice cream to soften slightly
  4. To make the crumble, preheat the oven to 190 degrees C. Butter a round pie dish
  5. Toss the blueberries with the sugar and flour and transfer into the pie plate
  6. Mix together the flour, oats and light brown sugar together in another bowl. Rub in the butter with your fingertips until well combined. Crumble the mixture over the berries
  7. Bake until the berry filling bubbles and the crunch is set and browned in parts, about 30 minutes. Let the crumble cool slightly before serving with homemade vanilla ice cream




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