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Crumble and Ice Cream

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Crumble and Ice Cream

The perfect crumble and ice cream recipe with a picture and simple step-by-step instructions.

Ice:

  • 1 Do. Coconut milk
  • 1 Pc. Vanilla pod
  • 1 Pr Tonka bean
  • 90 g Birch sweetness
  • 1 tbsp Liqueurs
  • 2 tbsp Poppy

Crumble:

  • 4 Pc. Apples
  • 100 g Frozen berry mix
  • 100 g Sugar
  • 100 g Butter vegan cold
  • 100 g Spelled flour type 630
  • 100 g Ground hazelnuts
  • 50 g Oatmeal
  • 1 tsp Cinnamon
  • 1 Pr Salt

Ice:

  1. Puree all ingredients (except for the poppy seeds) to a creamy mass. Put the mixture in an ice cream maker and let it run for about 25 minutes. Just before the end, add 3 tablespoons of poppy seeds to the ice cream. Put the finished ice cream in a container with a lid and take it out 20 minutes before serving.

Crumble:

  1. Cut the apples into small pieces and arrange on 5 molds, spread the berry mixture on the apples. Quickly work the remaining ingredients into crumble with your hands and sprinkle over the apples and berries. Bake in the preheated oven for about 20 minutes at 180 degrees.
Dinner
European
crumble and ice cream

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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