Blueberry Crumble Ice Cream

Directions

1. Heat a small saucepan over medium heat and add the blueberries. Cook for about 20 minutes, stirring occasionally, until the berries have reduced slightly.

2. While the blueberries cook, use a hand or stand mixer to beat the heavy cream on high until stiff peaks form. It should be like whipped cream. Don’t overbeat or you’ll get butter.
3. Fold the condensed milk into the whipped cream, then add the tahini, 2 tablespoons maple syrup, 2 teaspoons vanilla paste, cinnamon, and salt. Stir to get everything combined.
4. Stir remaining 2 tablespoons maple syrup, 1 teaspoon vanilla paste, and a pinch of salt into the reduced blueberries. Let cool.
5. While the blueberries cool, make the crumble. Melt the butter in a small bowl.
6. In another bowl, combine the flour, sugar, cinnamon, vanilla, and a pinch of salt. Slowly pour the butter into the mixture until the consistency is like wet sand.
7. In a freezer-safe container (use whatever you have), layer ½ cup of the whipped cream mixture, top with a few spoonfuls of blueberry mixture, and top with a layer of crumble. Repeat until you run out of ingredients or space in your container, whichever comes first.
8. Cover and freeze for at least 6 hours, until the ice cream is fully frozen. Scoop and serve.