Apricot Crumble Ice Cream

Apricot Crumble Ice Cream
Christopher Mohs

It’s summer and that means we’re screaming for ice cream! If you’ve been following this site you’ll remember a few of our simple ice cream recipes we’ve posted in the past, such as our Strawberry Cheesecake Ice Cream. You should probably also note that I’m absolutely crazy for my crumbles! Apple Crumble, Peach Crumble, any kind of fruit crumbles are my absolute favorite. I’ve even done an Apple Crumble Molasses Cookie.

With all the amazing fruits coming into season it’s certainly cause for some jam making and jam forms the fruity base for a delicious ice cream. I for one am more of a fan of ice creams that are packed with extra goodies, whether it be oreo cookies, chunks of fruit, walnuts and hazelnuts, or in this case – small little bites of crumble topping. The best part about this recipe is that you can literally add your favorite kind of jam and totally make it your own.

So what is your favorite fruit crumble and what kind of jam will you be using in your ice cream? Let us know in the comments below.

Apricot Crumble Ice Cream

Ingredients:

Ice Cream Base
1 cup Milk
3/4 cup Sugar
2 cups Heavy Cream
Pinch Salt
1/2 tsp Crumble Spice (my blend of 4 parts Cinnamon to 1 part Gloves)

Crumble Topping
1/4 cup All-Purpose Flour
1/4 cup Oats
3 tbsp Graham Flour
5 tbsp Melted Butter
1 tbsp Granulated Sugar

1 jar Apricot Jam

Directions:

Ahead of time, make your crumble topping.  Preheat your oven to 350 degrees F and in a mixing bowl add in all the ingredients for the crumble topping and mix until well combined. Break off small little 1/2 tsp sized bits and place on a baking sheet. Bake in the oven for 20-30 minutes or until slightly browned. Remove from the oven and allow to fully cool. Gently place the crumble bites in a bowl and place in the freezer. This will help them firm up and become less delicate when you fold them into your ice cream.

While your crumbles are baking you can prepare the ice cream base.  In a saucepan over low to medium heat, slowly heat up the milk and the sugar stirring constantly. You want to increase the temperature just enough to dissolve the sugar.  Once the sugar is dissolved remove from the heat and allow to cool slightly. Then gently whisk in the heavy cream, salt, and crumble spice.  Cover with cling film and place in the refrigerator to completely cool, about 4 hours.

Now it’s time to make the ice cream. Using an ice cream maker (and ensuring that your core is nice and frozen), pour the ice cream base in and churn per the manufacturers instructions. This is usually 20-30 minutes.  When the base is ready, fold in the crumble bites and 1/4 cup of apricot jam.  Then divide up into ice cream containers of your choice (or just use a food safe bowl), adding a spoonful of apricot jam and giving it a gentle swirl so your ice cream has nice swirls of jam in it.  I do this about every 2 inches of ice cream so all the layers have lots of swirls.

Place in the freezer for at least 8 hours and then enjoy!