Berry Crisp with Vanilla Bean Ice Cream
This is the other recipe from our Memorial Day weekend and if you are looking for the perfect summertime dessert then this ones for you! It was seriously so yummy! And what's better than homemade ice cream?! This berry crisp is easy to make and you can even use frozen berries if you don't have fresh ones. I also like to make more of the topping because the crust is the best part;) And just make sure that you allow enough time to make the vanilla bean ice cream or make the first part the night before so all you have to do the day of is turn it in your ice cream maker. Cheers to summer bbq's and warm nights!
Berry Crisp Recipe
| INGREDIENTS |
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
3 cups fresh blueberries
3 cups of raspberries [you can also add blackberries too]
1/4 cup lemon juice
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup quick-cooking rolled oats
1 1/4 teaspoons ground cinnamon
1/2 cup cold butter
| DIRECTIONS |
Preheat oven to 375 degrees F. In a large bowl, stir together the 3 tablespoons flour and the granulated sugar. Add blueberries, raspberries and lemon juice and gently combine. Spread berry mixture evenly in an ungreased 3-quart rectangular baking dish. Set aside.
For topping, in a medium bowl, combine brown sugar, the 3/4 cup flour, the oats, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over berry mixture. [If you don't have a pastry blender you can use town knives or your hands, but try to keep your hands cool!]
Bake, uncovered, about 30 minutes or until topping is golden brown and edges are bubbly. Cool on a wire rack about 45 minutes. Serve warm with vanilla bean ice cream.
original recipe found here
Vanilla Bean Ice Cream
| INGREDIENTS |
[makes about 1 1/2 quarts]
2 cups half-and-half
1 1/2 cups heavy cream
1 vanilla bean, split in half lengthwise, seeds scraped [if you don't have a vanilla bean you could also use 1 tablespoon vanilla extract instead]
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
| DIRECTIONS |
In a heavy saucepan, combine the half-and-half, cream, and vanilla bean pod and seeds. Warm over medium-high heat, stirring occasionally, until the mixture barely comes to a simmer, about 5 minutes. Meanwhile, in a heatproof bowl, combine the egg yolks, sugar, and salt. Whisk vigorously until the mixture lightens in color and doubles in volume, about 2 minutes.
Remove the cream mixture from the heat. Whisking constantly, slowly pour about 1 cup of warm cream mixture into the egg mixture and whisk until smooth. Pour the resulting egg-cream mixture back into the saucepan, whisking constantly, and place over medium heat. Using a wooden spoon, stir until the mixture forms a custard thick enough to coat the back of the spoon, 1-2 minutes. Do not let it boil.
Meanwhile, set up an ice bath in a large bowl and nest a smaller heatproof bowl inside. Pour the custard through a fine-mesh sieve into the smaller bowl. Discard the vanilla bean. Stir the custard occasionally until cool. Remove the bowl from the ice bath and cover with plastic wrap. Refrigerate until very cold, at least 4 hours or up to 3 days.
Pour the cold custard into an ice cream maker and churn according to the manufacturer's instructions. Spoon the ice cream into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
recipe from Sweet Scoops cookbook