Fruit crumble with buttermilk ice cream

Fruit crumble with buttermilk ice cream

Total: 6 hr 50 Min. | Active: 40 Min.
Nutritional value / people: 575 kcal
, Fat: 41 g
, Carbohydrate: 40 g
, Protein: 9 g


8 people


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

Buttermilk ice cream

2 ½ dl cream
1 organic lemon, use only half of grated zest
3 fresh egg yolks
100 g sugar
2 ½ dl buttermilk
200 g crème fraîche


300 g plums, halved, pitted
250 g blackberries
250 g blueberries
2 tbsp cane sugar
100 g butter, melted, left to cool
100 g rolled oats
100 g ground almonds
3 tbsp cane sugar
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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.


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.


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.

Good to know
Tip: Also possible with frozen fruit – simply defrost beforehand.


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