Blueberry Streusel Ice Cream

Ice Cream:

2c Whole Milk

2c Heavy Cream
5 Egg Yolks

2/3c Sugar, half white half brown

1tsp Cinnamon

1/2tsp Nutmeg

Blueberry Compote:

1c Blueberries

White Sugar

Streusel:

1/2c Oats

1/2c Brown Sugar

1/3c Flour

1/2 Stick Butter, diced

Salt

In the interest of full disclosure, I did not make this ice cream.  My girlfriend, however, did.  Therefore, I will steal her idea, recipe, method and dignity by posting it here and claiming it as mine.  Henceforth, I own all intellectual rights and merchandising for Blueberry Streusel Ice Cream.  Let it be known.

While bringing the milk and cream to a boil, whisk the eggs, sugar and spices together.  Mix a little of the boiling dairy into the eggs to temper and add it to the dairy.  Lower the heat and thicken until it does a nice job of coating the spoon.  Place the mixture in an airtight container and refrigerate overnight.

Place the blueberries in a pot and slowly simmer with the sugar.  I’m not sure how much sugar was used because this was the point where I stumbled in the door drunk and proceeded to tell her how she was “doing it all wrong.”  I added more sugar until it was perfect but I have no recollection how much.  After about 30-45 minutes, remove from heat, let cool, and refrigerate overnight.

Mix the ingredients for the streusel together with your hands.  Refrigerate overnight. 

Turn your ice cream maker on and pour in the dairy mixture.  When it gets all nice and thick, churn in the blueberry and streusel mixes for another 6-10 minutes. 

So next time you want ice cream, give your girlfriend this recipe, stand over her while she is making it, correct her glaring errors, and take all the credit for it.  Eat it.