½ cup butter, unsalted and cold (cut into ½ inch cubes)
5 cups assorted berries, fresh or frozen
3 tablespoons granulated sugar
2 tablespoons cornstarch
1 lemon, zest and juice
1 teaspoon kosher salt
FOR THE ICE CREAM:
1 cup half and half
½ cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla
½ cup kosher salt
Preheat oven to 375 degrees. Lightly, grease a 10-inch cast iron skillet with 1 tablespoon butter.
In a large bowl, add sugar, flour, oats, and cinnamon. Using your hands crumble butter into the mixture, until resembles a coarse meal. Set aside.
In a large bowl, add berries, sugar, lemon zest, lemon juice, and salt. Gently, toss until fully mixed. Next, pour into cast iron skillet. Spread until even, and then sprinkle with crumble topping all over.
Bake until topping is golden brown and berries are bubbling, about 30 to 35 minutes. Let cool slightly.
Make the ice cream
In a quart size resealable bag, add half and half, milk, sugar, and vanilla. Seal tightly. Set aside.
In a gallon size bag, add 2 cups ice, and then salt. Place the filled quart size bag into the gallon bag. Seal gallon bag. Shake gallon bag vigorously for 20 minutes. Ice cream will have a soft serve consistency. Place in freezer until ready to use.
Once the ice cream is ready, add on top of the berry crumble. To make it even tastier, the crumble is best served warm. Serve, and enjoy!