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Formulated recipe

Mixed berry crumble

Mixed berry crumble, overhead view

Oven-baked crumbs that stay crunchy inside the ice cream, with sharp red berries in sauce. Toasted against fruity.

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Ways to make it— same mix, different method

Ingredients

For 1 kg

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Step by step

9 steps · follow the order for the best result

Chef's notes

  • ·Do not skip the cold ageing: it hydrates proteins and stabiliser and clearly improves the texture.
  • ·The serving temperature depends on your recipe: if you formulate to a softer PAC than your freezer (say -11 °C with the chest at -18 °C), temper it for 5–10 min before serving; if the PAC matches your freezer, it can be eaten straight out.
  • ·Why formulate at -11 and not at -18 °C: even though your freezer sits at -18 °C, formulating at -11 makes the ice cream tastes better — at -18 it is so cold that the taste buds barely pick up the flavour and the fat is slow to melt in the mouth. And keeps better: ice cream formulated at -11 and kept at -18 has less free water, suffers less from Ostwald ripening (ice crystals joining and growing) and keeps its creaminess longer.
  • ·Keep your own notes: write down the POD and PAC that work best with your machine.

Equipment

Compressor ice cream makerNo pre-freezing of the bowl Kitchen thermometerPasteurisation check Precision scaleWeighed to the gram Tubs and spatulaBlast freezing and storage
Result

Cómo
has to stay

The crumbs go on crunching inside the ice cream, which is the hard part: the cocoa butter coat keeps the water away from them. The fruit goes separately, as a sauce, so the contrast between crisp and juicy holds up.

Runny when cold, not setClean shine and bright colourRipples without mixing into the ice cream
Mixed berry crumble, texture detail

Everything about this red berry crumble

Ingredients and what each one is for

The fruit or the cocoa bring the flavour. The sugars do the quiet work: they give body and keep the sauce from hardening inside the ice cream. Inulin adds solids with almost no sweetness, and pectin thickens just enough for it to stay fluid when cold rather than set.

How to ripple it

A ribbon is not churned: it is made separately, chilled all the way and folded into the already churned ice cream. What you have to control is that it stays soft at −18 °C. Short on sugar it turns into a stone inside the tub; with too much, it runs and ends up staining the whole ice cream.

Storage and common mistakes

Keep it covered and cold, and add it once the ice cream is already churned, never into the mix. The two usual mistakes: swirling it warm, so instead of drawing the ribbon it melts and mixes everything, and using too much. The ribbon accompanies, it does not rule.

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Answers to your questions

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Recipe
1

Ingredients

Recipe total · 117 g
Soft wheat flour45 g
Sucrose30 g
Cocoa butter12 g
Softened butter30 g

Preparation

  1. Preheat the ovenPreheat the oven to 180 ºC.
  2. Make the crumbsRub the flour, softened butter and sucrose together with your fingertips until you have crumbs the size of a pea.
  3. Bake them LOOSE, not on the fruitSpread them out separately on a lined tray and bake for 15-18 minutes at 180 ºC, stirring halfway, until golden.
  4. Chill it right downLet them cool completely on the tray. Coat them warm and the cocoa butter won't set and the crumbs clump together.
  5. Coat with cocoa butterMelt the cocoa butter at 45 ºC, pour it over the cold crumbs and stir until they are all coated. Spread them out again and let it crystallise.
  6. Keep them airtightIn a well-sealed jar they stay crisp. They go in at the end, over the churned ice cream.
  7. Assemble it with the fruitFor the full red berry crumble, ripple the ice cream with the red berry sauce and scatter these crumbs over: about 80 g of each per kilo of ice cream.