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Fruit crumble with buttermilk ice cream
40 m active | 6 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 575
  • Fat about 41g
  • Carbohydrates about 40g
  • Protein about 9g
This is needed
This is needed for 8 people
Buttermilk ice cream
  • 100 g sugar
  • 1 organic lemon, use only half of grated zest
  • 3 fresh egg yolk
  • 2.5 dl cream
  • 2.5 dl buttermilk
  • 200 g crème fraîche
  • 300 g plums, halved, pitted
  • 250 g blackberries
  • 250 g blueberries
  • 2 tbsp cane sugar
  • 100 g ground almonds
  • 100 g rolled oats
  • 100 g butter, melted, left to cool
  • 3 tbsp cane sugar
  • One ovenproof dish (holding approx. 2 l), greased
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And that's how it's done
And that's 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.
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.