Blueberry Ice Cream
This blueberry ice cream is swirled with homemade blueberry pie filling and studded with chunks of homemade pie crust. This tastes just like blueberry pie!
Servings: 1 ½ pints
For the pie crust
- 2 ¼ cups all-purpose flour
- 2 tsp granulated sugar
- ½ tsp kosher salt
- ½ tsp cinnamon
- ½ cup 8 Tbsp unsalted butter, (cold)
- 7 Tbsp shortening (cold)
- 5 Tbsp ice water
For blueberry pie filling
- 2 cups blueberries (fresh)
- ¼ cup granulated sugar
- Zest and juice from 1 lemon
- ⅛ tsp cinnamon
- ⅛ tsp kosher salt
For the ice cream base
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup granulated sugar
- ⅛ tsp kosher salt
- 6 large egg yolks
- Ice cream maker
- Pie weights or dried beans
To make the pie crust
Combine dry ingredients in the bowl of a food processor and pulse to combine. Add shortening and butter, then pulse until pea-sized pieces form.
Add 3 tablespoons ice water and pulse a few times. Add an additional tablespoon of water and pulse until the dough begins to form (4 or 5 Tbsp is typical). The dough should look smooth and hold together easily when pressed in your hand.
Remove dough and form into a round disk. Wrap in plastic wrap and chill for at least 30 minutes.
When ready to bake, preheat oven to 375 F. Roll pie dough out onto a lightly floured surface to a circle about 2 inches larger than your pie dish. Carefully transfer the dough to pie dish, trim the edges, and crimp with your fingers or the tines of a fork. Place a piece of parchment paper on top of the dough (fine if it's hanging off the sides a bit) and fill with pie weights or dried beans.*
Bake for 40 minutes, then remove pie weights and parchment paper. Continue baking for another 10-20 minutes, or until edges turn golden brown. Set aside to cool, then break into small pieces and store in an airtight container.
To make the blueberry pie filling
Combine blueberries, sugar, zest, juice, cinnamon and salt in a medium saucepan. Cook over medium heat, stirring often, until blueberries begin to burst and the sauce has thickened, about 30 minutes. Let cool completely.
To make the ice cream base
In a small pot, simmer cream, milk, sugar, and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours overnight.
Churn in an ice cream machine according to manufacturer’s instructions. When the ice cream is almost completely finished, swirl in about 1 cup of the blueberry pie filling. Reserve the rest to drizzle on top, as desired. Serve directly from the machine with crumbled pie crust on top for soft serve, or store in freezer until needed. If storing in a container, alternate layers of ice cream and pie crust, ending with pie crust on top, so you get bits in pieces in every scoop!
*Pie weights are a great investment for blind baking crusts, but I just came across this unique single piece pie weight that looks much easier to take off. Had to share!
Ice cream base recipe from Melissa Clark via NYTimes.
Serving: 2scoops | Calories: 606kcal | Carbohydrates: 60g | Protein: 7.7g | Fat: 38.7g | Saturated Fat: 19.5g | Cholesterol: 232mg | Sodium: 330mg | Fiber: 2g | Sugar: 30.4g