Cherry Crumble Ice Cream

For the crumble:

• 1 cup flour
• 6 tbsp butter
• 4 tbsp brown sugar
• 2 1/2 cups cherries (pitted)
• 1 tbsp sugar
• 1 tbsp water

For the ice cream:

• 2 cups whole milk
• 1 Tbsp plus 1 tsp cornstarch
• 3 Tbsp cream cheese (softened)
• 1/2 tsp sea salt
• 1 1/4 cups heavy cream
• 2 Tbsp light corn syrup
• 2/3 cup sugar

For the crumble:

1. Preheat the oven to 400 degrees F.
2. In a bowl, combine the flour, butter and sugar. Squeeze the butter using your fingers until the mixture looks like breadcrumbs.
3. Spread the crumble mixture onto a cookie tray and bake for 20 minutes and golden brown.
4. Place the cherries into a saucepan and add the white sugar and water. Simmer for about 15 minutes and the mixture has thickened. Set aside to cool.

For the ice cream:

1. Mix two tablespoons of the milk with the cornstarch. Whisk the cream cheese and the salt together in a medium bowl. Have a large bowl filled with ice.
2. In a 4 quart pot, combine the rest of the milk, heavy cream, sugar, and corn syrup.
3. Bring to a rolling boil and simmer for 4 minutes. Add the cornstarch mixture to the milk and bring back to a boil.
4. Stir for about a minute over a medium heat until the mixture thickens.
5. Transfer the milk mixture to a large 1 quart zip lock bag, seal and let cool in the ice water bath for about 30 minutes.
6. Once cooled transfer the mixture to your ice cream maker and process until the ice cream is falling from the sides of the canister, about 25 minutes.
7. Scoop some of the ice cream into a plastic container and then spoon some cherry mixture on top followed by a sprinkling of crumble mix. Keep alternating like this until there's no ore ice cream left in the canister. Cover with the lid and freeze for at least 4 hours or overnight.