Remember Monday’s post in which I talked about how crumbles are a great way to use up old fruit. Well this is what happens when you have leftover crumble. The other day I made the Cherry & Plum Port Crumble shared here and a Mixed Berry Port Crumble that ended up—here—in this no-churn ice cream (yep, creamy ice creamy without a machine).
I love it when I can re-purpose a dessert into something almost better than it’s original form—check it out!
Can you guess what is going to happen when this has left overs? Hmmmm . . . .now taking suggestions.
Although it’s ice cream, so shouldn’t it technically last almost forever or at least until icicles form on it. Which by the way the latter doesn’t happen in my home unless the little guy helps himself.
Pssst. . . here’s the secret to keeping those icicles away—place a piece of plastic wrap directly down on the surface of the ice cream—and done. Ice cream forever. Here’s to long lasting desserts!
In case you don’t have a crumble lying around, the recipe for the mixed berry port crumble is below and the cherry plum one is here. If you want to short cut the crumble just swirl in 4 cups of very ripe macerated fruit, or better yet – roast it with a little a balsamic vinegar first.
Mixed Berry Port Crumble
Yield: Makes 1 quart
- 2 cups heavy cream
- 3 whole vanilla beans
- 6 large egg yolks
- 1 large whole egg
- ½ cup sugar
- ½ teaspoon kosher salt
- 1 tablespoon vanilla bean paste
- 2 cups of Mixed Berry Port Crumble (recipe follows)
- Place 1 cup of heavy cream in a large pot. Halve vanilla beans lengthwise. Scrape seeds into heavy cream and stir in pods. Bring mixture to a boil over medium high heat. Remove pan from heat and let stand for 10 minutes. Stir in remaining cup of cream and cool mixture to room temperature. Chill mixture in refrigerator for 2 hours or overnight.
- Preparation: Lightly grease a 9x5 inch loaf pan (this will prevent the plastic wrap from shifting around in the pan) and the line pan with plastic wrap, leaving a 4-inch overhang on each side. Set aside.
- Fill a medium saucepan with water and bring to a simmer over medium heat. In a standmixer bowl whisk together egg yolks, whole egg, sugar and salt. Set the bowl over the simmering water, making sure the bottom does not touch the water. Whisk the mixture continuously until it reaches 175°F. Transfer the bowl to the standmixer fitted with the whisk attachment. Beat on medium-high speed until mixture doubles in volume and is cool to the touch. Add the vanilla bean paste and beat until well combined. Set aside.
- Remove chilled heavy cream mixture (from step 1) and beat until soft peaks form. Add half of the whipped cream to the whipped egg mixture and fold until just streaky. Add in crumble and remaining whipped cream, fold until well combined and no streaks remain. Pour the mixture into prepared loaf pan. Cover and freeze for at least 8 hours or overnight
Mixed Berry Port Crumble
- 1 cup flour
- 1 /2 cup chopped walnuts
- 1/2 cup brown sugar
- 4 tablespoon granulated sugar
- 8 tablespoon unsalted butter, melted
- 3 cups cherries, stemmed and pitted
- 4 medium size plums, pitted and sliced
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/4 cup port wine
Preparation: Heat oven to 350 degrees F.
To make crumble: In a large bowl, combine all crumble ingredients and using to forks toss until large clumps form. Do not over work. Mixture should have a combination of large and finer clumps. Set aside.
To make filling: In a large bowl, combine all ingredients and set aside for 10 minutes. Using a slotted spoon transfer fruit to a 9x9 pan or a large oven proof 10-inch pan. Transfer juice to a small saucepan and reduce until syrupy over medium-high heat, about 5-6 minutes. Pour over fruit.
Sprinkle crumble on top of fruit and bake until golden, about 30-35 minutes.