- Prep
- 30 min
- Cook
- 25 min
- Total time
- 55 min
- Yield
- 6 servings
- Difficulty
- Easy
- Calories
- 630 kcal
Quick summary
“This frozen dessert combines the velvety unctuousness of a homemade vanilla ice cream based on heavy cream whipped with condensed milk, interspersed with rustic red fruit syrup and crunchy oat and butter crumble. An elegant assembly that revives sweet memories with great balance.”
What you need to know
- A emulsão de creme de leite fresco batido em picos firmes confere aeração dispensando máquina de sorvete
- A compota rápida de morango, amora e framboesa aporta acidez vibrante que corta o dulçor lácteo do creme
- O crumble assado com manteiga gelada, aveia e açúcar mascavo adiciona contraste crocante indispensável
Ingredients
Main
- ml Heavy cream
- g (1 lata) Sweetened condensed milk
- teaspoons Good quality vanilla extract
- pinch Salt
- g Mixed red berries (strawberry, blackberry, raspberry)
- cup (50g) Granulated sugar
- tablespoon (of half a lemon) Lemon juice
- xícara (60g) All-purpose flour
- cup (50g), cut into cubes Cold unsalted butter
- cup (50g) Brown sugar
- tablespoons Fine rolled oats
- pinch Ground cinnamon
Instructions
Principal
- In a large bowl, whip the cold heavy cream until firm peaks form. The professional technique is to use a chilled bowl and beaters for better aeration and volume.
- Gently incorporate the condensed milk, vanilla extract, and the pinch of salt into the whipped cream mixture. Make delicate movements so as not to lose the volume and lightness of the cream.
- Pour the cream into an airtight container and place in the freezer for at least 6 hours, or ideally, overnight. Ensure the container is tightly closed to avoid ice crystals.
- In a small saucepan, combine the berries, sugar, and lemon juice. Cook over medium heat for about 8-10 minutes, stirring occasionally.
- The secret to this recipe is allowing the fruits to release their juices and the sauce to thicken slightly. Remove from heat and let cool completely before using to prevent it from melting the cream.
- With your fingertips, rub the butter into the flour mixture until it forms a coarse crumb. Avoid kneading the dough to maintain the crunchiness of the crumble.
- Spread the farofa on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden and crispy. The most important tip is to turn the crumble halfway through the time to bake evenly.
- Let the crumble cool completely before breaking into smaller pieces. This ensures maximum crunch for your dessert.
- To serve, layer the chilled cream, berry compote, and crumble in individual glasses. Serve immediately for the best experience.
Chef's tips
- Resfrie a tigela e as pás da batedeira no congelador por 15 minutos antes de bater o creme fresco para obter pico firme
- Deixe a calda de frutas vermelhas esfriar completamente antes de colocar sobre o creme para não derreter a base gelada
- Asse o crumble até ficar dourado e deixe esfriar soltinho em temperatura ambiente antes de finalizar as taças
Variations
- Adicione raspas de fava de baunilha natural ao creme batido para pontilhar a massa com grãos nobres e aroma puro
- Monte a sobremesa em uma travessa retangular grande criando camadas como um pavê gelado festivo para fatiar
- Salpique lâminas de amêndoas tostadas ou castanhas picadas sobre o crumble para intensificar as notas amanteigadas
Substitutions
- O creme de leite fresco pode ser substituído por nata pasteurizada batida com 2 colheres de leite integral frio
- As frutas vermelhas mistas podem ser substituídas por amoras silvestres puras, morangos frescos picados ou goiabada
- A farinha de trigo do crumble pode ser substituída por farinha de amêndoas ou farinha de arroz para opções sem glúten
How to store
Keep the cream base frozen in an airtight container in the freezer for up to 30 days. The fruit syrup and the baked crumble should be kept in separate containers to keep the crispy texture fresh until the moment of serving.
Can it be frozen?
The frozen cream preserves the perfect ice cream texture for 1 month in the freezer. Remove from the freezer 5 minutes before portioning to facilitate spoon cutting and finish with the syrup and crispy crumble at the time.
What to serve with
Pairs perfectly with a shot of hot espresso served on top creating a homemade affogato, or cassis liqueur. It also pairs with fresh mint leaves and thin butter cookies.
Frequently asked questions
Do I need an ice cream maker to make this dessert?
No, the technique of whipping chilled fresh heavy cream incorporates enough air to obtain a velvety texture straight into the freezer.
Can the crumble be made in advance?
Yes, bake the crumble until golden, let it cool completely, and store in a tightly sealed glass jar for up to 7 days at room temperature.
Can I use frozen red fruits to make the syrup?
Yes, frozen fruits release abundant natural juices in the pan, being ideal for cooking with sugar and lemon.
How to prevent ice cream from forming ice crystals?
The fat content of the fresh heavy cream and the sugars in the condensed milk prevent water crystallization during freezing.
