Raspberry Lemon Streusel Recipe
Vanilla bean ice cream, lemon curd, raspberry sauce, streusel crumble
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Ingredients
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For the Vanilla Bean Ice Cream
For the Lemon Curd
For the Raspberry Sauce
For the Streusel Crumble
Method
For the Vanilla Bean Ice Cream
- 1
Prepare the Ice Cream Base
In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and a pinch of salt until the sugar is dissolved.
- 2
Add Vanilla
Split the vanilla bean lengthwise, scrape the seeds into the mixture, and stir well. Add the empty pod for extra flavor.
- 3
Chill and Churn
Cover the mixture and refrigerate for at least 2 hours. Once chilled, churn in an ice cream maker according to manufacturer's instructions.
- 4
Freeze
Transfer the churned ice cream to a container and freeze for at least 4 hours or until firm.
For the Lemon Curd
- 5
Whisk Ingredients
In a medium saucepan, whisk together the fresh lemon juice, granulated sugar, and eggs until well combined.
- 6
Cook the Curd
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
- 7
Add Butter
Remove from heat and stir in the butter until melted and fully incorporated.
- 8
For the Raspberry Sauce
- 9
Combine Ingredients
In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and water.
- 10
Cook Down
Cook, mashing the raspberries with a fork, until the mixture thickens, about 5-7 minutes.
- 11
Strain (Optional)
For a smoother sauce, strain through a fine-mesh sieve to remove seeds. Allow to cool.
For the Streusel Crumble
- 12
Combine Dry Ingredients
In a mixing bowl, combine the all-purpose flour, brown sugar, oats, and salt.
- 13
Add Butter
Cut the unsalted butter into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- 14
Bake
Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 15-20 minutes, or until golden brown. Let it cool.
