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No Churn Mixed Berry Crumble Ice Cream

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Ingredients
  

Ice Cream Base:

  • 1 Recipe of My Sweetened Condensed Milk
  • 1½ Cups of Farmland Fresh Dairies Heavy Cream
  • 1 Teaspoon of Vanilla Extract

Mixed Berry Puree:

  • 3 Cups of Mixed Berries (Raspberries, Blueberries & Blackberries)
  • 1 Tablespoon of Lemon Juice
  • 2-3 Tablespoons of Granulated Sugar, depending on the sweetness of the berries)

Oat Crumble:

  • 6 Tablespoons All-Purpose Flour
  • 3 Tablespoons of Granulated Sugar
  • 3 Tablespoons of Brown Sugar
  • ¼ Teaspoon of Ground Cinnamon
  • 3 Tablespoons of Oats
  • 3 Tablespoons of Unsalted, Melted Butter
  • Pinch of Kosher Salt

Instructions
 

Ice Cream Base:

  • In a large bowl, add the sweetened condensed milk, heavy cream and vanilla extract.
  • Using a hand mixer, whisk the mixture until it is thick. It should be the consistency of soft whipped cream. This should take about 5-6 minutes.

Mixed Berry Puree:

  • Puree the berries in a food processor or blender.
  • Strain the berries through a mesh strainer into a saucepan. Whisk in the sugar and lemon juice.
  • Simmer over low heat and stir occasionally so the mixture doesn’t stick to the bottom of the pan. Cook until thickened. The mixture should be thick and reduced by half. It may take between 10-15 minutes, depending on your stove.
  • Cool the berry puree until room temperature. You can also make the puree the day before and store in the refrigerator overnight. Bring to room temperature before using.

Oat Crumble:

  • Preheat your oven to 350° F.
  • In a medium bowl whisk together the flour, granulated sugar, brown sugar, cinnamon, oats and salt.
  • Add the melted butter and stir to combine. The mixture should look cumbly. 
  • Spread the mixture on a parchment lined baking sheet.
  • Balke for 10-12 minutes. The crumble should be golden brown. It will not be crisp when removed from the oven, but it will crisp up as it cools.
  • Once completely cooled it can be stored in an airtight container until ready to use.

Assembly:

  • Place 1/3 of the ice cream base in a glass or ceramic loaf pan or container and top with 1/3 of the berry puree and swirl it into the cream. Sprinkle with 1/3 of the crumble.
  • Repeat 2 more times.
  • Cover with plastic wrap and place in the freezer. Chill for about 4-6 hours for a scoopable consistency.
  • If storing longer in the freezer, let the ice cream sit out at room temperature for a few minutes to make it easier to scoop.