Vanilla Ice Cream with Raspberry Preserve & Almond Crumble (No Eggs, Alcohol-Free)

Instructions

1. 1

   Ice cream base: whisk cornstarch with 3 tbsp cold milk to a smooth slurry. In a saucepan combine milk, cream, sugar, vanilla seeds and pod, and salt. Heat gently to steaming (do not boil), remove vanilla pod, then whisk in slurry. Stir over low heat until mixture thickens slightly and coats the back of a spoon. Do not boil hard.

2. 2

   Cool: strain the custard into a bowl, cool to room temperature, then chill 2–3 hours or overnight until fully cold.

3. 3

   Churn & freeze: churn in an ice cream maker per manufacturer’s instructions until soft-set. Transfer to a container and freeze at least 3–4 hours to firm.

4. 4

   Raspberry preserve: combine raspberries, sugar, lemon juice and zest in a saucepan. Cook over medium heat, mashing berries, simmer 8–12 minutes until glossy and syrupy but spoonable. Cool and chill.

5. 5

   Almond crumble: preheat oven 175°C / 350°F. Rub cold butter into flour, sugar, salt and almond meal until coarse crumbs form. Spread on a tray and bake 12–15 minutes until golden, tossing once. Cool completely; sprinkle flaky salt over crumble.

6. 6

   Plate dessert: scoop chilled vanilla ice cream into chilled bowls. Spoon raspberry preserve alongside or as a quenelle. Scatter almond crumble just before serving for crunch. Garnish with fresh raspberries or mint if desired; finish with a tiny pinch of flaky salt on the ice cream to lift flavour.

7. 7

   Serve immediately so crumble stays crisp and textures contrast.