for 8 person

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

Crumble

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

How it's done

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.

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