A walnut-granola crumble topping adds crunch and texture to this delectable
blueberry ice cream. It’s the perfect summertime treat!
1 vanilla bean
3/4 cup whole milk
3/4 cup plus 2 tablespoons heavy whipping cream
4 egg yolks
2/3 cup sugar
2 cups blueberries, pureed
1/3 cup blueberries, fresh (optional)
3 tablespoons maple syrup
1/4 cup old fashioned rolled oats
3 tablespoons chopped California walnuts
2 teaspoons coconut oil
Ice cream: Cut the vanilla bean lengthwise and scrape out the seeds. Mix
milk, cream, vanilla bean and seeds in a medium sauce pan. Bring to a boil
briefly, stirring constantly, and remove from heat.
In a separate bowl, whisk egg yolks and sugar until light yellow.
Whisking constantly, slowly whisk about a third of the hot milk mixture into the egg mixture. Then whisk
yolk mixture back into the pot with the remainder of hot milk.
Heat over medium-low heat while stirring constantly (mixture should not boil) until it has
a slightly thick consistency. Pour mixture into a bowl, cover, and let cool in
refrigerator for at least 6 hours, preferably overnight.
Combine milk mixture and pureed blueberries, place in an ice cream machine and let cool for
approximately 30 minutes or according to manufacturer’s directions.
Place the ice cream in a bowl and freeze for 2 hours.
Topping: Heat oven to 325 degrees F.
Combine all ingredients and spread on a baking sheet lined
with parchment paper. Bake for 20 minutes until it is crunchy, let cool.
Remove ice cream from freezer, form scoops and sprinkle with
granola and blueberries.
Total Time 40 Min | Serves 8
Nutrition: Calories233 cal Total Fat13 g Polyunsaturated Fat1 g Cholesterol130 mg Sodium28
mg Carbohydrates28 g Dietary Fiber1 g Protein3 g