Jam-Swirled Vanilla Ice Cream with Cornmeal Crumble
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Ingredients & Equipment
What we send
- 8 ouncesheavy cream
- 3 1/2 ouncescondensed milk
- 1/2 teaspoonvanilla extract
- 1 ounceraspberry-redcurrant preserves
- 1 half stickunsalted butter
- 3 tablespoonsflour
- 3 tablespoonscornmeal
- 1/4 cupsugar
- 18" aluminum tin
- 1parchment paper
What You’ll Need
- kosher salt
- baking sheet
Preheat oven to 375°F. Reshape aluminum tin, if bent. Cut parchment paper in half. Trim 1 half of parchment to match size of tin and set aside, keeping separate. Line a baking sheet with remaining parchment.
Make ice cream base
In a large bowl, whisk heavy cream until thickened and stiff peaks form, about 3 minutes. Add condensed milk and vanilla extract to bowl with cream and whisk vigorously to combine. Transfer to tin and spread in an even layer. Dot ice cream base with raspberry-redcurrant preserves. Using the end of a spoon or knife, swirl together to create a marbled pattern.
Freeze ice cream
Place trimmed parchment on top of ice cream base, pressing to adhere. Transfer tin to a flat surface in freezer. Chill until ice cream is thick and custard-like, 45-60 minutes.
Make cornmeal mixture
While ice cream chills, place butter in a large heatproof bowl. Microwave in 30-second intervals until completely melted. To bowl with melted butter, add flour, cornmeal, sugar, and ¼ teaspoon salt and stir to combine.
Spread cornmeal mixture into an even layer, about ¼-inch thick, on prepared baking sheet. Bake until toasted and light golden, about 9 minutes. Let cool for at least 20 minutes to allow cornmeal to get firm and brittle, then break into 1-inch pieces.
Plate ice cream
Once jam-swirled vanilla ice cream has reached desired consistency, scoop into serving bowls. Top with cornmeal crumble and enjoy!