03 Jul Cherry & Blueberry Crisp Ice Cream

Cherry & Blueberry Crisp Ice Cream made with Jeni's Splendid Ice Cream's base recipe! // @butterlustblogCherry & Blueberry Crisp Ice Cream made with Jeni's Splendid Ice Cream's base recipe! // @butterlustblog

I’m currently sitting on a teeny tiny, ten-row propeller airplane, en route to Rochester, NY where we’ll be spending the next four days with Steve’s family at their cottage on Keuka Lake. This post, my “appropriate for a 4th of July party” recipe, is going to be a bit late (sorry!) as I was counting on in-flight wifi, which they apparently don’t offer on toy-sized airplanes. (#firstworldproblems)

But then again, I can’t blame the lack of wifi as my tardiness is pretty in line with my life as of late. The last few (okay, six) months I’ve found myself constantly feeling like I’m just trying to keep up. 2015 has proven to be the most non-stop year yet and the continual grind of well, life, (work, bake, blog, work, social, bake, travel) has me in dire need of a little recharge time at the lake. Seriously, what did I do with all the free time I used to have?

Cherry & Blueberry Crisp Ice Cream made with Jeni's Splendid Ice Cream's base recipe! // @butterlustblogCherry & Blueberry Crisp Ice Cream made with Jeni's Splendid Ice Cream's base recipe! // @butterlustblog

Just a few more hours until I’m sitting on a big wooden porch, staring at the calm waters of Keuka with nothing to do but drink a little wine and eat all the “white hots” (Zweigle’s hot dogs, a Rochester, NY favorite) that I can fit in my belly. So far summer is the only time of year I’ve been brave enough to visit because winter in Upstate New York is hella COLD, and even now I’ve packed a carry-on of sweaters and long-sleeved shirts for chilly evenings spent sitting around the campfire – tough life, I know.

But really, the part I am MOST excited about is that if all goes as planned, I’ll be going on my first blueberry picking adventure! <—– Things we don’t have in Texas. I have visions of reporting back to airport security on our way out of town on Monday, fingers and lips stained purple, and thick, sticky juice leaking from my carryon because who can bare to leave behind freshly picked blueberries?

Speaking of blueberries – let’s talk ice cream, shall we?

Cherry & Blueberry Crisp Ice Cream made with Jeni's Splendid Ice Cream's base recipe! // @butterlustblogCherry & Blueberry Crisp Ice Cream made with Jeni's Splendid Ice Cream's base recipe! // @butterlustblogCherry & Blueberry Crisp Ice Cream made with Jeni's Splendid Ice Cream's base recipe! // @butterlustblog

So, I realize I’m about 1 million years late to hop on the Jeni’s Splendid Ice Cream train, and since I’m literally the last person on earth to try it you definitely don’t need to hear this, but holy ice cream shitballs the stuff is good. Like, life changing, throw-every-other-pint-of-ice-cream-in-my-freezer-into-the trash-because-it-will-never-be-as-good, good.

Just kidding, I would never throw away ice cream.

But, really. Once upon a time (like, yesterday) I considered myself a forever loyal to egg-based ice cream kind of girl. Custard, through and through. But presently I’m sitting here wondering how I’ll ever go back to the “old stuff”. Things will never be the same. Jeni’s is just that good.

Cherry & Blueberry Crisp Ice Cream made with Jeni's Splendid Ice Cream's base recipe! // @butterlustblog Cherry & Blueberry Crisp Ice Cream made with Jeni's Splendid Ice Cream's base recipe! // @butterlustblog

This recipe uses Jeni’s Splendid Ice Cream’s base which instead of eggs, uses a combination of corn starch and cream cheese to impart the thick, smooth texture that is expected from a good ice cream. The result is an intensely creamy, scoopable ice cream with just a hint of cream cheese flavor, present enough to remind your palate of rich, delicious cheesecake but not so overpowering as to take away from the add-ins.

In this case, I’ve added in all of the components of a classic fruit crisp – my favorite summer dessert aside from, well, ice cream. Both cherry and blueberry compotes – my ideal balance of tart and sweet — made from summer’s freshest are swirled with the vanilla-spiked base and then studded with freshly-baked, golden oatmeal crumble for crunch and irresistible toasty flavor. And while the colors of the berry swirl end up blending together into a deep shade of purple, berry crisp is as about as American as apple pie so let’s just agree to call this one patriotic and proceed to stuff our faces, mmm-kay?

Wishing you and your families a wonderful 4th of July! May your weekend be filled with hot dogs, ice cream, fireworks and the best of company!

A Few Notes About This Recipe:

I used cherries & blueberries for this recipe but you could use any mix of summer fruit you’d like — raspberries, blackberries, strawberries or even peaches would all be great in the recipe. Just make sure to start with two cups of fresh fruit (chopped if your going with strawberries or peaches) before cooking down into a compote. 

Keep a very close eye on the ice cream base while it’s on the stove. It can boil up and over VERY quickly…trust me, I learned this the hard way. 

You will likely have extra crumb topping. Don’t throw it away, it will keep in the freezer for up to a month (maybe two) so you can use it to top ice cream, yogurt and fresh fruit all summer long!

Cherry & Blueberry Crisp Ice Cream

Ingredients

    For the oatmeal crisp topping:
  • 1/4 cup butter, softened
  • 1/4 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/4 teaspoon cinnamon
  • pinch of ground ginger
  • pinch of salt
  • For the fruit compotes:
  • 1 cup cherries, pitted
  • 1 cup blueberries, pitted
  • 2 teaspoons light brown sugar, divided
  • For the Jeni's Splendid Ice Cream base:
  • 2 cups milk
  • 4 teaspoons cornstarch
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons cream cheese, softened

Instructions

    To prepare the oatmeal crisp topping:
  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • In a large bowl combine the butter, brown sugar and flour. Use your hands to mix these ingredients together until course crumbs form.
  • Add the oats, spices and salt and mix until well combined.
  • Pour the mixture into the lined baking sheet and spread into an even layer. Bake for 15 - 20 minutes, stirring occasionally, until golden brown and toasty. Let cool completely.
  • To prepare the fruit compotes:
  • In separate sauce pans for each fruit, place 1 cup of fruit and 1 teaspoon of light brown sugar. Cook over medium heat, stirring occasionally, until the fruit is cooked down and syrupy. Remove from heat and let cool.
  • To prepare the Jeni's Splendid Ice Cream base:
  • In a bowl, stir together 1?4 cup milk and the cornstarch, set slurry aside.
  • In a medium saucepan, whisk together remaining milk with the cream, sugar, corn syrup, vanilla and salt then bring to a boil over medium-high heat. (Again, keep a very close eye at this point as it can boil over very quickly!) Cook for 4 minutes then stir in the slurry. Return to a boil and cook, stirring, until thickened, about 2-3 minutes.
  • Place cream cheese in a bowl and pour in about a quarter cup of the hot milk mixture and whisk until smooth. Whisk in remaining milk mixture.
  • Pour mixture into a plastic bag, seal and submerge in a bowl of ice water until chilled.
  • Once chilled pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
  • Once frozen, spoon half of the ice cream mixture into a freezer safe container. Top with half of both the cherry and blueberry compotes and sprinkle with crisp topping. Add the remaining ice cream on top and smooth into an even layer. Top with the remaining compotes and sprinkle again with crisp topping. Freeze for at least 4 hours before serving.
http://butterlustblog.com/2015/07/03/cherry-blueberry-crisp-ice-cream/
14 Comments
  • Katrina @ Warm Vanilla Sugar
    Posted at 06:26h, 03 July Reply

    Blueberry crisp and ice cream were born to be together! So making this flavour AND adding cherries sounds incredible. Yum!
    Katrina @ Warm Vanilla Sugar recently posted…Carrot Cake Protein SmoothieMy Profile

  • June @ How to Philosophize with Cake
    Posted at 06:42h, 03 July Reply

    That sounds like an amazing ice cream flavor! Like two desserts in one–crisp and ice cream 😀
    June @ How to Philosophize with Cake recently posted…Tropical beach birthday cakeMy Profile

    • KWahlman
      Posted at 18:15h, 07 July Reply

      But it only counts as one, that way we can have seconds without feeling quite so guilty. 😉

  • Sarah | Drool-Worthy
    Posted at 20:07h, 06 July Reply

    Yes to all of this! We don’t have blueberries in Texas but we DO have peaches (apparently?) and I’ve convinced the fiance that going to pick them is a great idea. I know what you mean about crazy schedules. Sometimes it gets out of hand. Hope you enjoy your trip! Lovely pictures 🙂

    • KWahlman
      Posted at 18:13h, 07 July Reply

      We DO have peaches, though I’ve never been to pick them! If you find a place to do it PLEASE let me know!!

  • Ileana
    Posted at 10:11h, 07 July Reply

    This looks incredible! I love fruit crisps, and I love the idea of turning it into ice cream.
    Ileana recently posted…Blistered Shishito PeppersMy Profile

    • KWahlman
      Posted at 18:13h, 07 July Reply

      Thanks, Ileana!

  • June G.
    Posted at 21:45h, 16 July Reply

    I have blueberries and peaches in my corner of the country! Can’t wait to try this recipe!

  • Thalia @ butter and brioche
    Posted at 22:30h, 16 July Reply

    I am obsessed with all your posts Katie! I am loving this cherry blueberry crisp especially and can only imagine how good it would have tasted. I wish it wasn’t so cold here in Australia so that I could enjoy some!
    Thalia @ butter and brioche recently posted…Apricot and Lavender Marmalade Pull-Apart BreadMy Profile

  • Ylva
    Posted at 03:42h, 11 August Reply

    Oh my… I really could die for your ice cream recipes, dear Katie. They always look and sound so yummie! 🙂
    With summer being brutally hot in Germany these days this ice cream would just be perfect. I am totally hooked by the ice cream base recipe by the way (mine right now is just cream, milk, sugar and eggs). I definitely have to try this one! Substituting the corn sirup with light honey might work right? I don’t know where to get corn syrup here…
    Anyway: Thanks again for this delicious treat!
    Ylva
    PS And no: We never throw away ice cream! 😉
    Ylva recently posted…Film food: The Heart WarmerMy Profile

    • KWahlman
      Posted at 14:45h, 11 August Reply

      AW, thank you, Ylva! You know, I’m not sure honey will serve the same purpose as the corn syrup, which is to help keep the ice cream soft and scoopable. I believe that golden syrup or glucose syrup would be better substitutes if you have access to either. If not, definitely try honey you may just have to use a little more muscle to when scooping. 🙂

  • Small-Batch Blueberry Habanero Jam (+++ Blueberry Picking!!!) - Butterlust
    Posted at 11:06h, 11 August Reply

    […] you may or may not remember from previous posts (namely, this ice cream!), Steve and I visited his family at their lake house in Upstate New York for the 4th of July this […]

  • Kitchen Gadgets
    Posted at 07:53h, 13 April Reply

    Blueberries and cherries are perfect! If I am to make this recipe, I’d surely use exactly the same ingredients! Thanks for this!

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