Wild Berry Crisp

Ingredients

The Base

• 2 cups heavy cream

• 1 cup whole milk

• ⅔ cup sugar

• ⅛ teaspoon fine sea salt

• 3 large egg yolks

• 2 teaspoons vanilla

The Berry

• 1/4 cup blackberry jam

• 1/4 cup blueberry or raspberry jam

• 1 whole lemon

The Crisp

• 1 cup old fashioned oats

• 1 tsp cinnamon

• 1/4 cup coconut oil

• 1/4 cup maple syrup

Directions

1. Preheat oven to 325 degrees.

2. Mix all the dry ingredients in a large mixing bowl.

3. Melt the coconut oil in a pan or in the microwave and add the maple syrup.

4. Add the wet ingredients to the dry ingredients and mix completely.

5. Spread the mixture out pretty thickly on a baking sheet and place in the oven.

6. Stir at 15 and 25 min. At that point, check every 5 minutes and make sure it is not burning. Take it out when it is sufficiently toasty and allow it to cool (if you can help yourself).

Directions

1. In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

2. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.

3. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Yield: About 1 1/2 pints