Blueberry Pie Ice Cream Recipes

BLUEBERRY PIE ICE CREAM RECIPE

Steps:

• In a saucepan heat 1 cup of heavy cream, sugar, and salt. Cut the vanilla bean in half and scrape seeds into mixture along with the vanilla bean pod. Stir until sugar is dissolved. Remove from heat and remove bean pod.
• Add 1 cup heavy cream, 1 cup milk, vanilla extract, and crushed graham cracker.
• Refrigerate mixture until thoroughly cooled.
• Add chilled mixture to ice cream maker and churn according to directions.
• Once churned, gently stir in pie filling and serve right away, or layer ice cream and pie filling in container, and freeze until desired hardness.

BLUEBERRY PIE ICE CREAM

Steps:

• Heat the milk, sugar and salt in a medium saucepan on medium heat until sugar is dissolved and mixture has bubbles that appear around the edges. Do not boil.
• Whisk the egg yolks together in a large bowl. While continuing to whisk, slowly add the hot milk mixture in a slow steady stream until it is all incorporated.
• Pour the mixture back into the saucepan and set over medium high heat. Cook mixture, stirring frequently, until thickened and coats the back of a spoon, about 4-5 minutes. Remove from heat and pass through a mesh strainer if desired, to remove any lumps. Stir in heavy whipping cream and vanilla extract and chill completely in the fridge, at least 4 hours.
• In a medium saucepan add the blueberries, sugar, lemon zest, cinnamon, and salt and set over medium heat. Cook, stirring frequently until berries are softened and juices have thickened and reduced, about 35-45 minutes. Let cool completely.
• You can use either a food processor or a large ziplock bag and rolling pin to crush the graham crackers into the crumbs. Stir in butter and flour.
• Bake at 350°F for 10 minutes, until golden brown. Let cool completely.
• Churn chilled vanilla ice cream base in an ice cream machine according to manufacturer's instructions.
• In a quart sized tupperware or bowl, alternated layering the churned ice cream, blueberry swirl and graham cracker crunch. Cover and freeze until firm, 2-3 hours.

BLUEBERRY PIE WITH MEYER LEMON ICE CREAM

Steps:

• Combine the butter, flour and salt in a food processor. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry, add the remaining ice water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into 2 discs. Wrap in plastic wrap and refrigerate for at least 1 hour. (This can be done a few days in advance.)
• Preheat oven to 375 degrees F.
• Combine blueberries, lemon zest and juice, sugar and cornstarch in a large bowl. Toss to combine. Set aside.
• Remove dough from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Using a rolling pin, roll one disc of dough out, rotating the dough a quarter turn after each roll and dusting lightly with flour if it feels tacky, into an even 11-inch circle about 1/8-inch thick.
• Butter a 9-inch pie plate and lay the dough in the plate. (There should be about 1/2-inch dough hanging over the sides. If there is more than that, trim it with a sharp pair of kitchen shears.) Fold the dough underneath itself around the rim of the pie plate and pinch or crimp into desired shape.
• Roll out second disc of dough and slice into 1 1/2-inch strips.
• Fill the pie with blueberries and lattice the dough strips on top. Crimp the edges to seal. Bake until the internal temperature reaches 195 degrees F, about 50 minutes. Allow to cool and set, about 1 hour. Serve topped with Meyer Lemon Ice Cream.
• Prepare a large bowl of ice water and set aside. Combine the cream, vanilla extract, lemon zest and 1/2 cup sugar in a medium saucepan. Bring to a boil, turn off the heat and stir in lemon juice. Combine the eggs and the remaining 1/2 cup sugar in a small bowl and beat to a homogeneous consistency.
• Strain the cream mixture, then whisk a third of the cream mixture into the egg mixture. Immediately whisk the egg mixture back into the remaining cream mixture.
• Chill the mixture over the ice water bath.
• Churn the chilled mixture in an ice cream machine according to the manufacturer's directions. Transfer to a container and freeze, 2 hours.
• Special equipment: an ice cream machine

BLUEBERRY ICE CREAM

Steps:

• In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.