Blueberry Brittle With White Chocolate Ice Cream Recipe

ingredients

3 cups blueberries
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon rind

Topping
3/4 cup all-purpose flour
1 pinch salt
1/2 teaspoon ground cinnamon
1/2 cup Demerara sugar, packed
1/4 cup unsalted butter

White Chocolate Ice Cream
1 cup white chocolate, grated
2 tablespoons whipping cream
2 cups vanilla ice cream, softened

directions

Preheat oven to 350 degrees F.

Toss blueberries with granulated sugar, flour and lemon rind. Place in a medium-sized buttered ovenproof dish.

Place flour, salt, cinnamon and Demerara sugar in food processor. Distribute butter over flour mixture. Process until the mixture resembles coarse bread crumbs. Sprinkle over fruit.

Bake for 35 to 40 minutes or until golden brown. Serve with White Chocolate Ice Cream (see below).

For White Chocolate Ice Cream: In a heavy pot or double boiler, melt chocolate and whipping cream together over low heat. When it is just liquified, remove from heat.

Cool slightly and stir in vanilla ice cream slowly so as not to seize the chocolate.

Pack into a freezer container and freeze for 2 hours or until needed.

nutrition data

Nutritional data has not been calculated yet.