Wondering what to do with a surplus of summer berries? You could freeze them and try to use them in smoothies, but, that’s kinda boring, also, let’s get real, you’ll probably forget about them and you’ll remember when you see a block of freezer-burnt berries that need to be chipped away with an ice pick. I’ma rite?
Last week I had a surplus of everything, produce, berries, booze (just kidding, that I drank it all). As a regular human, I placed my “shit they’re borderline jam” overripe berries in the fridge but I knew I had to do something with them: cue this super easy super rich and cold treat!
It’s like a pie with ice cream, but way more creamy, and dairy free! (I got you covered my lactose peeps). It took me about an hour to make and I inhaled it in 3 minutes. Worth the time? YES! Now you should go make some.
Frozen Lemon Custard with Summer Berry Crumble (Dairy Free)
Print recipe here
For the custard:
– 2 whole eggs
– 2 cups canned coconut milk (or any other nut milk of your liking, mind you, coconut adds extra creaminess)
– 2 teaspoons pure vanilla extract
– 1/4 cup sugar or 2 tablespoons agave syrup
– 1 tablespoon cornstarch dissolved in 1 or 2 tablespoons of water
– Zest of 1 lemon
For the crumble:
– 2 cups of any kind of ripe (very ripe!) summer berries
– 1/2 cup old fashioned oats
– 1/3 cup slivered almonds
– 1/3 cup all-purpose flour
– 3 tablespoons vegetable shortening (non-hydrogenated) or coconut oil (I like shortening better as it’s quite neutral)
– 1/4 cup brown sugar loosely packed
– 1/4 teaspoon sea salt
– 1 teaspoon vanilla extract
– Zest of 1/2 lemon
1. Preheat the oven at 350F, prepare a baking sheet or pan with aluminum foil
2. Place your berries on the baking sheet, if some of them are too big, cut them in quarters
3. In a bowl place all of the crumble ingredients and using a fork or pastry blender (or your bare hands) mix everything until there are no big clumps of shortening (small pea-sized pieces are ok). Put mix on top of the berries (in an even layer), and sprinkle with additional sugar (about 1 extra tablespoon). Bake for 15-20 minutes until berries have released their juices and top of crumble looks golden brown. Remove from the oven and set aside.
4. To make the custard: crack the eggs in a bowl and set aside. In a heavy bottom pan, place the rest of the custard ingredients and bring to a simmer. Once simmering, take the pan with hot liquid and slowly and carefully start pouring over the bowl with the eggs while whisking hard. Steadily pour a small amount until all the liquid is in the bowl, whisk vigorously for a couple minutes then return liquid to the pot. Put put in the stove on low heat and continue to stir for another 3-5 minutes until you see mix thickening. Be careful not to go too hot or you’ll have vanilla scrambled eggs. Remove from heat and whisk for 3-5 minutes to cool down the mix.
PS if you own a hand/stand mixer, feel free to use it!
NOTE: it’s better to have the custard slightly underdone (it’ll continue to cook even when you remove it from the heat).
5. Place cool custard in the fridge and refrigerate for at least 2 hours.
6. Take the cold custard out of the fridge and put it in your ice cream machine (or freeze it in a pan). Once done you’re ready to scoop!
Scoop a nice ball of lemon custard, then top with lots of crumble and dig in!!