Blueberry Ice Cream with Walnut-Granola Topping

DESCRIPTION

A walnut-granola crumble topping adds crunch and texture to this delectable blueberry ice cream. It’s the perfect summertime treat!

Total Time
40 Mins
Serves
8
Course
Desserts

Total Time

Prep Time
30 Mins
Cook Time
10 Mins
Total Time
40 Mins

Nutrition

Calories
233 cal
Total Fat
13 g
Polyunsaturated Fat
1 g
Cholesterol
130 mg
Sodium
28 mg
Carbohydrates
28 g
Dietary Fiber
1 g
Protein
3 g

Ingredients

Ice cream

  • 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)

Topping

  • 3 tablespoons maple syrup
  • 1/4 cup old fashioned rolled oats
  • 3 tablespoons chopped California walnuts
  • 2 teaspoons coconut oil

Preparation

ice cream
  1. 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.
  2. In a separate bowl, whisk egg yolks and sugar until light yellow.
  3. 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.
  4. 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.
  5. 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.
  6. Place the ice cream in a bowl and freeze for 2 hours.
topping
  1. Preheat oven to 325°F.
  2. 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.
  3. Remove ice cream from freezer, form scoops and sprinkle with granola and blueberries.