A walnut-granola crumble topping adds crunch and texture to this delectable blueberry ice cream. It’s the perfect summertime treat!
- 1 vanilla bean
- 3/4 cup whole milk
- 3/4 cup plus 2 tablespoons heavy whipping cream
- 4 egg yolks
- 2/3 cup sugar
- 2 cups blueberries, pureed
- 1/3 cup blueberries, fresh (optional)
- 3 tablespoons maple syrup
- 1/4 cup old fashioned rolled oats
- 3 tablespoons chopped California walnuts
- 2 teaspoons coconut oil
- Cut the vanilla bean lengthwise and scrape out the seeds. Mix milk, cream, vanilla bean, and seeds in a medium sauce pan. Bring to a boil briefly, stirring constantly, and remove from heat.
- In a separate bowl, whisk egg yolks and sugar until light yellow.
- Whisking constantly, slowly whisk about a third of the hot milk mixture into the egg mixture. Then whisk yolk mixture back into the pot with the remainder of hot milk.
- Heat over medium-low heat while stirring constantly (mixture should not boil) until it has a slightly thick consistency. Pour mixture into a bowl, cover, and let cool in refrigerator for at least 6 hours, preferably overnight.
- Combine milk mixture and pureed blueberries, place in an ice cream machine and let cool for approximately 30 minutes or according to manufacturer's directions.
- Place the ice cream in a bowl and freeze for 2 hours.
- Preheat oven to 325°F.
- Combine all ingredients and spread on a baking sheet lined with parchment paper. Bake in the oven for 20 minutes until it is crunchy, let cool.
- Remove ice cream from freezer, form scoops and sprinkle with granola and blueberries.