Blueberry Crumble Fromage Frais Ice Cream - cooking recipe

Ingredients

For the ice cream
10 fluid ounces fromage frais (8 per cent fat)
1 teaspoon cornstarch
4 egg yolks, large
3 ounces caster sugar
15 fluid ounces milk
2 teaspoons vanilla extract
For the crumble
2 ounces light brown sugar
2 ounces butter
3 ounces flour, all purpose
1 teaspoon cinnamon, ground
For the blueberry puree
9 ounces blueberries
2 ounces caster sugar
For the frosted blueberries
2 ounces blueberries
1 large egg white
caster sugar

Preparation

For the ice cream:
Whisk the cornflour, egg yolks and sugar together.
Heat the milk to just below boiling point.
Pour milk 1/2 cup at a time into the egg mixture, whisking as you pour. Return it to the pan and heat gently, stirring until it has the consistency of thin custard. Remove from heat.
Add the vanilla extract & mix well.
Pour custard into bowl, cover surface with saran wrap & chill thoroughly - several hours.
If using an an ice cream maker, follow manufacturer's instructions.
If you don't have one, freeze the ice cream mixture for 3-4 hours; then beat it thoroughly and return it to the freezer.
Refreeze for a further 2 hours, then stir in the crumble and puree as below.
For the crumble:
Pre-heat the oven to 375\u00b0F (190\u00b0C).
Rub the sugar, butter, flour and cinnamon together until you have a coarse, quite lumpy crumble.
Spread this on a baking sheet.
Put the blueberries and caster sugar for the puree in a shallow baking dish.
Bake the crumble and the berries for 10 to 15 minutes - until crumble is fragrant & the berries are softened.
Puree & sieve the baked blueberries.
Cool and chill in the refrigerator for 2 hours.
Break up the crumble into pea-sized pieces. Too big = too crunchy, too small = undetectable.
As soon as the ice cream is ready, fold in the crumble.
Loosely fold in the puree, but not too thoroughly - you want ribbon-like streaks running through the ice cream.
Freeze until needed. Crumble ice creams need to have an hour in the refrigerator to become soft enough to scoop before serving.
For the frosted blueberries:
Lightly whisk up the egg white.
Dip each blueberry first in the egg white, then in the caster sugar.
Let them sit on parchment paper for 2 hours to harden up abit before using them as a decoration for the ice cream.