Strawberry Crumble Ice Cream

Summer has finally arrived! It is not really a good idea to turn on the oven when the weather is so hot, but if the family wants pizza, well then it should be. Thanks to that my kitchen has turned into a sauna, but that didn't stop me from cooking a portion of veal stock and rhubarb-strawberry jam. I also planned a portion of strawberry crumble for dessert with a lot of homemade vanilla ice cream. Suddenly, I had the idea to combine the two into one: that's how this strawberry crumble ice cream was born.

Ingredients:
for the ice cream:
200 g strawberry
500 ml milk
60 g sugar
3 egg yolks
1 teaspoon vanilla paste or 1 vanilla pod
125 g mascarpone
for the crumble:
50 g flour
50 g almond
25 g sugar
35 g butter

 
Sprinkle diced strawberries with a little sugar and bake over 180°C for 10-15 percig minutes. Puree half of the strawberries and set aside. For the ice cream bring milk to the boil and in the meantime whisk egg yolks with sugar, then stir in vanilla paste. Pour hot milk into the egg yolk mixture while stirring constantly. Then put it back to onto the stove and heat until it has reached 85°C. Let it cool and stir in mascarpone. For the crumble put the ingredients into food processor and pulse until it is mixed. Bake crumble over 200°C for 5-7 minutes or until it gets slightly brown. Pour ice cream base into an ice cream maker together with with the strawberries (the machine will 'chop' them while stirring). When the ice cream is almost ready add crumble then transfer it into a bowl. Fold in the pureed baked strawberries and freeze for another 20-30 minutes. Serve with some additional crumble on top.