Over the past few weeks, I’ve been inhaling children’s books. On planes, by pools, and curled up on sofas… I’ve been lost in adventures and mysteries and romances… all written for young people, but rich and captivating and satisfying enough that I haven’t missed my “grown-up” titles much at all. If I’m going to work in a school library next fall, I decided to take a personal crash course in the latest titles kids are reading so I can recommend books they’ll love. (The Apothecary, The Book Scavenger, and The War that Saved My Life have been particular favorites so far… oh, and I Kill the Mockingbird, The Geography of You and Me and The Honest Truth. And Circus Mirandus and Fish in a Tree.) I’ve been on a lot of planes.
Though you’re not meant to judge a book by it’s cover, I couldn’t help myself with Natalie Lloyd’s A Snicker of Magic, for it sports an three-layer ice cream cone on the cover. I mean, how inviting is this for a summer read?
What a delightful book. I couldn’t help but be enchanted by the story, and intrigued by the repeated mention of a magical blackberry ice cream named “Blackberry Sunrise.” I needed a magical blackberry ice cream in my life. (This is the way my mind works..)
Magical indeed. Oh my word, this ice cream. Once again, I’ve adapted Nigella Lawson’s no churn ice cream – which creates a luscious treat with no need for an ice cream machine. This base is flavored with tangy lemon curd and a touch of buttermilk. Blackberries are cooked down a bit ’til they are syrupy, and swirled through, with crunchy spiced bits of crumble. It’s wonderfully complex and completely addictive.
If you’re looking for me, I’m curled up with another summer reading book (yikes, I still have quite a stack!) while inhaling a bowl of this magical ice cream. I highly recommend you do the same…
- The crumble topping:
- ¼ cup flour
- ½ cup brown sugar
- ½ teaspoon kosher salt
- ¼ cup oatmeal
- 1 teaspoon cinnamon
- 4 tablespoons butter
- The blackberries:
- 2 cups blackberries
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoons lemon juice
- 1 teaspoon cornstarch
- The ice cream:
- 1 cup heavy whipping cream
- 1 14 ounce can sweetened condensed milk
- ½ cup buttermilk
- 4 tablespoons lemon curd
- Make the crumble: Preheat the oven to 350 degrees. Combine the flour, brown sugar, salt, oatmeal, cinnamon and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas.
- Spread on a cookie sheet lined with parchment paper and bake for 10 minutes. Remove from the oven, and set aside to cool.
- Make the blackberry sauce:
- Place the blackberries, sugar and brown sugar in a saucepan over medium heat.
- Cook for two or three minutes, stirring gently as the sugars dissolves.
- Combine lemon juice and corn starch in a small bowl, stirring until the cornstarch dissolves. Add to the blackberry mixture, bring to a boil, and cook for another 2 to 3 minutes until the sauce thickens slightly. Set aside to cool.
- Make the ice cream base:
- Combine the whipping cream and sweetened condensed milk in the bowl of an electric mixer fitted with the whisk attachment. Whip on high speed until soft peaks form. Mix in the buttermilk and lemon curd on low speed until combined. Pour the mixture into a loaf pan and pop in the freezer until it begins to set slightly - about 30 to 45 minutes.
- Take the mixture out of the freezer, and swirl in the blackberry syrup and the cookie crumbles. Place the ice cream back into the freezer until it is fully set, about 6 hours or overnight.