What is it? Tangy and light vanilla no-churn ice cream, encircling fresh blackberry preserves, oven-toasted oat crumble, and fresh lemon zest.
What's the best way to battle a hot, humid, summer day? With an ice-cold, tangy, and bright Blackberry Crumble Ice Cream. In the first class of the month, we'll make exactly that. We'll talk about the science behind no-churn ice cream, then see what chemical reaction takes place within this recipe. We'll look into a few ways to keep depth of flavor while working with the cold, then lastly we'll see what ingredient adds to the texture and sets this recipe apart from all the rest.
