The day before: Make your crumble. Combine all of the crumble ingredients in a medium bowl, and crumble with your hands. You want the crumbles to be on the smaller side, so just keep working it until the crumbles are small. Cover, and place in the fridge overnight.

Make your blackberry jam. Add your blackberries, water, maple syrup, and lemon juice to a pot over medium heat. Cook until the blackberries are broken down and the liquid has been reduced slightly. Remove from the heat and pour your jam into a glass jar. The jam will thicken as it cools. Place, covered, in the fridge after a few minutes.

Stick the insulated freezer bowl of your ice cream maker in the freezer. It’s best if this is in the freezer 24 hours before you make your ice cream.

Ice cream day! Remove your jam from the fridge and strain with a fine-mesh strainer. Take 5 Tbsp. of the liquid and place it in a high-powered blender. Place the jam in a small bowl and add the 1 Tbsp. reserved bourbon. Mix to combine and set aside.

Add your ice cream ingredients to your blender, and blend until completely smooth. Pour into your ice cream maker according to the instructions, and churn until it’s the consistency of soft-serve. Add your crumbles in the last few seconds of churning.

Pour into a freezer-safe container, and swirl in your bourbon-y jam. Eat as is or freeze for 3-4 hours until it firms up. It will get rock hard if you keep it in the fridge any longer, so just set it out on your counter for a few minutes before you dive in. Once it’s scoopable, I like scooping it into a bowl and the popping it into the fridge to get nice and creamy again. Yay homemade ice cream!