My internet is inter-mittent. I am wireless-less. It has taken nine days for my ISP to get back to me, after 14 requests for help, and now it will be at least another week before a new modem arrives. And no guarantee that the problem will be fixed. I was forced to Cry On The Phone with Anger. You can't complain to the TIO until your issue is not fixed. Not contacting a client is not 'not fixing' an issue per se. Sigh.
Anyway, continuing with last week's iced theme, today I made Donna Hay's Blueberry Crumble Ice Cream Slice from the Feb/March magazine.
It is a great make ahead dessert. I used some frozen organic blueberries and made half the recipe. I like that my ice cream layer was thicker. You could skip turning on the oven and gently simmer the berries. Any berries would do, and stone fruit too. I added some of my frozen lemon juice and extra zest because I like it.
The recipe calls for the ice cream to be beaten with an electric mix-master on low. I bought the ice cream, drove 8 minutes home with it in a cool bag, and popped in in the freezer while I made the base and started off the jam. I was able to spoon the ice cream out of the carton very easily. I think softening it in the refrigerator is much easier than using electric beaters.
That's it: short, sweet and Summery. And yummery!!
I am also desirous of making the other ice cream bars and slices:
- apricot and blackberry
- chocolate and caramel
- raspberry ripple cheesecake
- coconut and banana lamington
- peanut butter and chocolate brownie and
- apple strudel
I could just cook my way through the delicious sl-ice creams.
Blueberry Crumble Ice Cream Slice serves 12
- 250g fresh blueberries - I used frozen
- 2/3 cup caster sugar
- 1/4 cup fresh lemon juice
- 4 wide strips of lemon zest, made with a peeler
- 2 1/4 cups sifted plain flour
- 1 1/2 cups desiccated coconut
- 1 cup caster sugar
- 200g unsalted butter, melted
- 2 litres of good vanilla ice cream
Preheat the oven to 160*C. Put the blueberries, 2/3 cup caster sugar, the lemon peel/zest and juice into a deep baking dish. (I used my new little enamel dish. I love it) Mix well and bake for 20-30 minutes. It should have reduced and have a jammy consistency. As my blueberries were frozen I drained off a little of the excess liquid. Set aside to cool completely. If you used the four strips of peel instead of grated lemon zest, remove it from the jam.
Make the base and crumble topping by putting the remaining caster sugar, flour, coconut and melted butter into a bowl. Mix well with a fork. Press half into a 20 x 30cm slice tin lined with baking paper. Smooth with the back of a fork. Set the other half of the crumble aside.
Now spoon over the softened ice cream. Use as much or as little as you like. Again smooth the top and then keep in the freezer until the blueberry layer is cold.
Pour the cooled jammy layer over the ice cream and then sprinkle generously with the crumble-as much or as little as you like. Press gently into the jam layer. Refrigerate for at least 4-5 hours.
Overnight is best. Mine was perhaps not quite firmly set, but it was delicious and the jammy blueberry layer has a concentrated flavour so I like the extra thick ice cream to cut through the richness.
I did try to make mine look like a little like the magazine photo!!