Cherry Crumble Ice Cream

This recipe should be made in a 1 1/2 quart ice cream machine bowl.

Preheat the oven to 400 F.

In a bowl, combine the flour, butter and sugar. Squeeze the butter using your fingers until the mixture looks like breadcrumbs. Spread the crumble mixture onto a rimmed cookie tray and bake for 20 minutes or until golden brown. Remove pan from oven and set aside.

Place the cherries into a saucepan and add the white sugar and water. Simmer for about 15 minutes or until the mixture has thickened. Set aside to cool.

In a small bowl mix two tablespoons of the milk with the cornstarch. Set aside.

Whisk the cream cheese and the salt together in a medium bowl. Set aside.

Have a large bowl filled with ice nearby.

In a 4 quart pot, combine the rest of the milk, heavy cream, sugar, and corn syrup. Bring to a rolling boil and simmer for 4 minutes. Add the cornstarch mixture to the milk and bring back to a boil. Stir for about a minute over a medium heat until the mixture thickens. Gradually add the milk mixture into the the bowl with the cream cheese and salt, whisking lots to prevent lumps.

Transfer the mixture to a large 1 quart zip top bag, seal and let it cool in the ice water bath for about 30 minutes.

Once cooled transfer the mixture to your ice cream maker and process according to manufacturer’s instructions until the ice cream is falling from the sides of the canister, about 25 minutes.

Scoop some of the ice cream into a plastic container and then spoon some cherry mixture on top followed by a sprinkling of crumble mix. Keep alternating like this until there’s no ore ice cream left in the canister. Cover with the lid and freeze for at least 4 hours or overnight.

Recipe adapted from Jeni’s Ice Cream.