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Apple Blackberry Crisp with Blackberry Ice Cream

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Source: Adapted from My Husband Cooks

This recipe goes with: Blackberry Ice Cream

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• Filling:
• 6 Granny Smith apples, peeled and cored
• 2 cups blackberries
• 3/4 cup sugar
• 2 TBSP flour
• Topping:
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup chopped walnuts
• 1/3 cup butter, melted
• 1/3 tsp brown sugar
• Blackberry Ice Cream:
• 1 quart blackberries
• 2 cups heavy cream
• 1 cup half and half
• 1 tsp lime juice
• 1- 1 1/2 cups sugar(depending on how sweet your berries are)
• 3 egg yolks
• 1 tsp vanilla
• 1/4 tsp salt

Preheat oven to 350F. Butter a 9 by 13-inch pan or individual ramekins.

Cut apples into thin slices. Place apples and blackberries in a large mixing bowl. Sprinkle with flour and sugar. Gently fold to coat the fruit pieces. Pour fruit into prepared pan.

Topping: Combine all ingredients together in a bowl until everything in moist from the butter and has a crumbly appearance. Sprinkle topping over fruit. Bake for about 35-40 minutes or until fruit is soft and topping is browned.

Serve warm and top with Blackberry Ice Cream or vanilla.

Blackberry Ice Cream:Add the yolks and sugar to a medium-size bowl. Whisk together and then set aside.

Using a double boiler over medium-low heat, add the half and half, cream, blackberries and salt. Regularly whisk the mixture, heating until the temperature reaches approximately 145F. The mixture should begin to turn purple.

Once the cream mixture has reached the desired temperature, slowly add about half of the mixture to the eggs and sugar while whisking vigorously. This will prevent the eggs from curdling. Once the eggs and cream have been thoroughly integrated, pour back the egg mix into the remaining cream.

Whisk constantly and slowly as the mix rises in temperature. Once the temperature has reached 165-170F or when the mix evenly coats the back of a spoon remove from heat and add the lime juice and vanilla. Whisk them in completely and run through a sieve to remove blackberry seeds. Move to a new container to cool. The mix can be placed in the freezer for 2 to 3 hours or, preferably, into the refrigerator overnight.

Churn according to your ice cream makers instructions. After churning, place in freezer to firm up. I recommend placing a seal of plastic wrap tight against the ice cream after making it to prevent a skin from forming on the ice cream's surface. Serve once firm enough. Enjoy!