Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Buttermilk ice cream
Crumble
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
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Buttermilk ice cream
Heat the cream and lemon zest in a pan. Whisk the egg yolks and sugar in a bowl. Stir in half of the warm cream, return the mixture back to the pan. Bring to just below the boil over a medium heat, stirring constantly. Pour the mixture through a sieve into a wide stainless steel bowl, leave to cool. Stir the buttermilk and crème fraîche into the cooled mixture, cover and freeze for approx. 5 hrs., stirring 3-4 times.
Crumble
Mix the fruit and sugar, transfer to the prepared dish. Mix the butter, oat flakes, almonds and sugar with a fork until the mixture turns crumbly, spread the crumble on top of the fruit.
Baking
Bake for approx. 30 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool a little.
To serve
Remove the ice cream from the freezer approx. 15 mins. before serving. Serve with the crumble.
| Tip: | Also possible with frozen fruit – simply defrost beforehand. |
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