Blueberry Raspberry Crumble with Mascarpone Ice Cream

Jul 4, 2012 by

Blueberry Raspberry Crumble with Mascarpone Ice Cream
This entry is part 8 of 8 in the series Farm Sharing

Independence day is here, and if it wasn’t obvious from my Proud to be an Ameri-Cake- (see it here at: http://thedishtoweldiaries.com/official-kickoff-to-summer-part-1/)

 

 I am obsessed with red white and blue desserts for these patriotic holidays.

 

Here is another one that uses farm fresh, in season berries and milk fresh from the dairy.  The mascarpone in this ice cream makes it extra creamy and adds a layer of subtle complexity to an otherwise plain vanilla ice cream.

 

Here is what you will need:

 

MASCARPONE ICE CREAM

 

8 oz mascarpone cheese

1 cup whole milk

3/4 cup granulated sugar

1 tsp vanilla

 

STEP 1:  Combine all ingredients and whisk until smooth.  Pour into an ice cream maker and let run for 20-25 minutes.

 

If you don’t have an ice cream maker, you can still make homemade ice cream!  It just requires more work.  What you will want to do pour the whisked ingredients into a shallow container- like a 13×9 glass baking dish for example- stick it in the freezer and let freeze for an hour or 2. Then take it out and whisk it again.  Repeat this 2 more times (this process breaks up the ice crystals and makes for a smoother, creamier ice cream.)

 

When ice cream is done, whether done by hand or in an ice cream maker, store it in an air tight container and add a layer of plastic wrap directly onto the surface of the ice cream.  This will prevent freezer burn, which is, in my opinion- ice cream’s mortal enemy.

 

BLUEBERRY RASPBERRY CRUMBLE

 

1 Pint Blueberries

1 Pint Raspberries

3/4 cup granulated sugar

1 Tbsp corn starch

Juice of 1 lemon

1/2 cup all purpose flour

1/2 cup old fashioned oats

1/4 tsp salt

1/2 tsp baking powder

1 egg

1/4 cup (half stick) butter or margarine, melted

1/4 cup brown sugar

1/4 tsp ground ginger

 

STEP 1:  Preheat oven to 375°F.

 

STEP 2:  Combine the blueberries, raspberries, corn starch, 1/4 cup of the granulated sugar and the lemon juice in an 10″ pie dish.

 

STEP 3:  In a medium bowl, mix flour, 1/2 cup granulated sugar, oats, baking powder and salt.  Beat egg slightly and add to flour mixture.  Spread this mixture over the berries.

 

STEP 4:  Mix brown sugar and ginger and sprinkle over the flour mixture.  Drizzle melted butter over the top and bake for 20-25 minutes, until the crust is golden brown.

 

Now all you have to do is top it with the Mascarpone Ice Cream, and some homemade whipped cream if you so desire. (Personally, I do desire. I desire very much.)

Enjoy!

 

 

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