• Before you begin this recipe, place the ice cream bowl of the kitchen aid into the freezer for at least 16 hours.

To Make the Vanilla Frozen Custard:

• In a small pot, add the sugar and lemon zest. Use your fingers to rub the lemon zest into the sugar to release the oils. Then stir in the heavy cream, milk, vanilla extract, and salt. Place the pot over medium-low heat and bring the mixture to a gentle simmer until sugar dissolves, about 7 minutes. Remove the pot from the heat.
• In a bowl, whisk the egg yolks until combined. Then, while whisking simultaneously, slowly pour in about a third of the hot cream mixture. This is to temper the eggs so they don’t curdle in the custard base. Now pour the egg yolk mixture back into the pot and whisk everything together to combine.
• Place the pot over medium-low heat, stirring occasionally, until the mixture has thickened and reached about 165degreesF. The custard should just coat the back of the spoon.
• Strain the custard into a heatproof container, and allow it to cool on the counter for about 15 minutes. Then cover the surface with plastic wrap to avoid a skin forming. Then place the custard into the refrigerator until completely chilled, about 4 hours and up to overnight. This custard needs to be very cold in order to freeze properly.

To Make the Blueberry Compote:

• In a small bowl, mix the cornstarch with 1 tablespoon lemon juice and set aside.
• In a small pot over medium-low heat, add the blueberries, the granulated sugar, and 1 tablespoon lemon juice. Stir to combine and to agitate the berries to release their juices. Let the berries cook down for 4-6 minutes.
• Stir in the cornstarch slurry and cook until the mixture starts to bubble and thicken, about 2 minutes. Remove from the heat.
• Let the mixture cool to room temperature, then refrigerate for at least an hour to cool completely.

To Make the Cobbler Topping:

• Preheat oven to 350℉ and line a small baking sheet with parchment paper. In a small bowl with a fork or small whisk, mix the brown sugar, flour, cinnamon, and salt. Once combined, add the butter and mix until a crumble forms. Spread the crumble evenly on the prepared baking sheet and bake for 10 minutes until golden. Set the crumble aside to cool.
Note: We don’t want to overbake this because the crumbles will become too hard when mixed into the ice cream and frozen.

To Make the Ice Cream:

• Start by lining a loaf pan with parchment paper. You want the parchment to cover the bottom of the loaf pan and hang off the sides to create a “sling”. Or you can use a quart deli to store the ice cream.
• Attach your ice cream bowl and paddle to the mixer. Then start your mixer on the lowest speed and slowly pour in the custard. You want to add the custard while the mixer is running so that it begins churning and doesn’t just freeze onto the sides of the bowl.
• After about 25 minutes, it should look like soft serve; remove and add a third of the ice cream to the prepared loaf pan or deli container. Then dollop some blueberry compote over the layer and sprinkle with crumble. Use a knife or skewer to swirl a bit of the compote into the layer of ice cream. Repeat with remaining ice cream.
• Freeze for at least 4 hours before serving big scoops in waffle cones or coups.