This Tayberry Crisp Ice Cream has a vanilla base ice cream with yummy tayberries and a buttery crisp in it.
I know you are looking at this and thinking another ice cream recipe woman??
Yes, another one.
Tayberry Crisp Ice Cream to be exact.
And if you don’t own an ice cream maker yet you need to get one.
Seriously. I own the kind with it’s own compressor because you don’t have to pre-freeze the bowl.
They cost more but if you make large batches of ice cream it’s a better choice.
Plus it’s hot.
Just making the crisp for 30 minutes made the house way too warm.
Hope everyone who celebrates it had a nice 4th of July.
We did something this year that we don’t normally do, we had the dog do a 4K.
She was a good little trooper and did her 2 and ½ miles to help the humane society.
Mostly she just wanted the bacon we discussed about her getting at the end. 🙂
We didn’t even stay up for fireworks this year.
Too tired from getting up early to do the 4K.
Ahh, we are getting so old.
(Check out Mr. Sassy Flag Man in the background he cracks me up).
I put this post off thinking/hoping my writers block would pass.
It did not and I feel something needs to go up.
So hopefully my brain will be working better next week.
If you don’t know what a Tayberry is (cross between a raspberry and a blackberry) then that is sad because they are awesome and I love them.
But you can sub a combo of both if you don’t have tayberries in your area.
And as always it’s a great day to buy my cookbook.
Want More Ice Cream Recipes?
Circus Animal Cookie Ice Cream
Pineapple Upside Down Cake Ice Cream
Peanut Butter and Pretzel No-Churn Ice Cream
Tayberry Crisp Ice Cream
Ingredients
- For the Base:
- 1 cup whole milk
- A pinch of salt
- 3/4 cup granulated sugar
- 1 vanilla bean, split lengthwise
- 2 cups heavy cream
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- For the Tayberry Crisp:
- 2 cups fresh tayberries (or half raspberry half blackberry)
- ½ cup granulated sugar
- 1 tsp. cornstarch
- 1 tsp. lemon juice
- 1/2 cup quick-cooking oats
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup cold unsalted butter
Instructions
- For the Base:
- Heat the milk, salt, and sugar in a saucepan.
- Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
- To make the ice cream, set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water.
- Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
- In a separate bowl, stir together the egg yolks.
- Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
- Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula.
- Strain the custard into the heavy cream.
- Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
- Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
- To finish the ice cream:
- Place tayberries in a 1-qt. baking dish sprayed with baking spray.
- In a small bowl, combine the sugar, cornstarch, and lemon juice until smooth. Pour over berries.
- Combine the oats, flour, and brown sugar; cut in butter until crumbly. Sprinkle over berries.
- Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly.
- Let cool completely.
- When ice cream has been made before its final freeze, layer one layer of vanilla ice cream, then spoon about a cup of crisp evenly over the ice cream. Then layer more ice cream. More crisp. Until you run out.
- Put back in freezer and freeze for 4 hours at least to firm up.
Erika says
Awe; CCS looks so patriotic!
Liz (formerly VeggieGirl) says
First, never apologize for posting an ice cream recipe – ’tis the season 😀
Second, CCS looks like a true champ at that 4k event. Happy belated 4th of July!
Toyota Smith says
I love Sassy Flag Man!! Loving the look of this icecream
Alice says
Were those tayberries in your Instagram pic from a few days ago on the patriotic pastry rectangles? I’ve never seen or heard of a tayberry and I’m quite envious of you right now. I do love raspberries and blackberries, though! What am I saying, I love ALL berries… 🙂
Cassie says
Yay tayberries!
Kelly says
Gorgeous looking ice cream! And so much fun for me just reading your title, because my junior high and high school math teachers (married) always used to say O-tay instead of okay. Fun memories. 🙂
KB says
Mmmm, looks fantastic…especially considering it’s 105F here, and double especially considering I’ve had the oven on for five hours baking loaf after muffin after loaf of zucchini bread since my uncle brought over two 4.5 lb. zucchini. I’ve never had a tayberry, but hearing that it’s a cross between raspberry and blackberry means it’s calling my name. I’m on a mission now. Tayberries or bust!
Or more ice cream. That sounds good too.
Erin @ The Spiffy Cookie says
I don’t believe I’ve ever had or heard of a tayberry. Glad you wrote that it could be half and half of other berries though.
Victoria V says
Mr. Sassy Flag Man is the best!
And I’ve never had a tayberry. I first heard of them this past season on Top Chef. Sounds wonderful!
Sarah B-C says
I think I could live on only ice cream this summer with gorgeous recipes like this one.
Nutmeg Nanny says
I will never tire of ice cream recipes, I am in love with ice cream 🙂 this looks wonderful!