Red fruit crumble with vanilla ice cream
Luscious berries topped with buttery crumble and served with homemade vanilla ice cream.
Tools
Ingredients
Serving
140 g
all-purpose flour
100 g
light brown sugar
1 tsp
baking powder
115 g
cold butter, cubed
g 500
berries (raspberries, blackberries, blueberries, red currents)
ml 500
whipping cream
500 ml
half-and-half (cream)
200 g
caster sugar
1,5 tsp
vanilla extract
1
vanilla bean
Step by step
Put the all-purpose flour, baking powder and 100 g light brown sugar into the bowl of the stand mixer.
Attach the Flat Beater and mix on speed 1 for 30 seconds.
Add cold butter and mix for another 90 seconds on speed 2.
Place the berries in a baking tin. Sprinkle with 1 tablespoon of light brown sugar.
Crumble the dough over the fruit. Bake in a 180 C preheated oven for 25 minutes or until golden brown.
Vanilla ice cream: Pour the half-and-half cream into the bowl of the stand mixer.
Add whipping cream and vanilla extract.
Split the vanilla bean in half lengthwise and scrape the seeds from the cut sides of each half of the bean. Add into the bowl. Mix on speed 1 for 30 seconds.
Attach the Ice Cream attachment to the stand mixer (the ice cream attachment bowl needs to be in the freezer overnight before it’s used). Turn the Speed Control Lever to 1.
Pour the ice cream mixture into the ice cream bowl and let the mixer turn for about 20 minutes until the ice cream is a soft-serve consistency.
Serve immediately or store in the freezer.
Serve the crumble with a scoop of vanilla ice cream.