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Ingredients
- For the oatmeal crisp topping:
- 1/4 cup butter, softened
- 1/4 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/4 teaspoon cinnamon
- pinch of ground ginger
- pinch of salt
- For the fruit compotes:
- 1 cup cherries, pitted
- 1 cup blueberries, pitted
- 2 teaspoons light brown sugar, divided
- For the Jeni's Splendid Ice Cream base:
- 2 cups milk
- 4 teaspoons cornstarch
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1/4 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 3 tablespoons cream cheese, softened
Preparation
Step 1
To prepare the oatmeal crisp topping:
Preheat the oven to 350F and line a baking sheet with parchment paper.
In a large bowl combine the butter, brown sugar and flour. Use your hands to mix these ingredients together until course crumbs form.
Add the oats, spices and salt and mix until well combined.
Pour the mixture into the lined baking sheet and spread into an even layer. Bake for 15 - 20 minutes, stirring occasionally, until golden brown and toasty. Let cool completely.
To prepare the fruit compotes:
In separate sauce pans for each fruit, place 1 cup of fruit and 1 teaspoon of light brown sugar. Cook over medium heat, stirring occasionally, until the fruit is cooked down and syrupy. Remove from heat and let cool.
To prepare the Jeni's Splendid Ice Cream base:
In a bowl, stir together 1?4 cup milk and the cornstarch, set slurry aside.
In a medium saucepan, whisk together remaining milk with the cream, sugar, corn syrup, vanilla and salt then bring to a boil over medium-high heat. (Again, keep a very close eye at this point as it can boil over very quickly!) Cook for 4 minutes then stir in the slurry. Return to a boil and cook, stirring, until thickened, about 2-3 minutes.
Place cream cheese in a bowl and pour in about a quarter cup of the hot milk mixture and whisk until smooth. Whisk in remaining milk mixture.
Pour mixture into a plastic bag, seal and submerge in a bowl of ice water until chilled.
Once chilled pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
Once frozen, spoon half of the ice cream mixture into a freezer safe container. Top with half of both the cherry and blueberry compotes and sprinkle with crisp topping. Add the remaining ice cream on top and smooth into an even layer. Top with the remaining compotes and sprinkle again with crisp topping. Freeze for at least 4 hours before serving.