Friday, June 17, 2011
Blueberry Crisp with Homemade Vanilla Bean Ice Cream
For this recipe you will need 6 ramekins and an electric ice cream maker. Click here to see the kind of ice cream maker I use. For 40 bucks, it will pay for itself in a month or so if you buy a lot of ice cream for your family and I really like to make my own so I have more control over the ingredients. It's simple to use and is ready in half an hour.
To make the ice cream, combine the following ingredients in a bowl:
1 cup whole milk
3/4 cup vanilla sugar (or regular sugar)
2 cups heavy cream
1 tsp pure vanilla extract
Pulp from 1 vanilla bean
Mix with a hand mixer for about 3 minutes on low until sugar is dissolved.
Pour into the bowl of the ice cream maker and follow manufacturers instructions.
I store mine in those glass refrigerator containers you can buy anywhere and pop it in the freezer, usually we eat it up right away, though. :)
For the crisp, grab a bowl and add:
2 cups of blueberries (fresh or frozen)
1/3 cup of flour
1/2 cup sugar (sometimes less, sometimes more, depends on the sweetness of your blueberries)
1/4 tsp cinnamon
Cinnamon and blueberries together.......so good.
1/2 cup flour
1/2 cup old fashioned oats
1/2 cup light brown sugar
1 stick cold butter chopped into pieces
1/4 cup chopped pecans
1/4 tsp salt
Put these ingredients into the bowl of your processor and pulse until it resembles this:
Now take your ramekins and place on a baking sheet. Spoon the blueberry mixture into the ramekins about 1/3 of the way up making sure the flour, sugar and cinnamon get evenly distributed in each ramekin.