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Blueberry Pie Ice Cream Recipe

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4.1 from 15 reviews

  • Author: Eliza
  • Total Time: 1 hour 10 minutes plus chilling and freezing time
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This homemade Blueberry Pie Ice Cream combines creamy vanilla custard with a luscious blueberry swirl and crunchy pie crust pieces for a delightful frozen dessert. Featuring a rich custard base infused with real vanilla, tangy blueberry compote, and crisp baked pie crust strips, this recipe captures the essence of blueberry pie in a refreshing ice cream form, perfect for warm days or any time you crave a classic dessert twist.

Ingredients

Custard Base

  • 3 cups heavy cream (divided)
  • 1.5 cups whole milk
  • 6 egg yolks
  • 1.25 cups granulated sugar
  • 1/2 tablespoon vanilla extract
  • 1 dash salt

Blueberry Swirl

  • 1.5 cups blueberries
  • 3 tablespoons granulated sugar
  • 2 teaspoons lemon juice
  • 1 tablespoon water
  • 1 teaspoon cornstarch

Pie Crust

  • 1/2 pie crust (store-bought or homemade)

Instructions

  1. Prepare the Vanilla Custard Base: In a medium saucepan, combine 1 cup of heavy cream and the whole milk. Heat over medium heat until small bubbles form around the edges, indicating it's hot but not boiling.
  2. Whisk Egg Yolks and Sugar: While the milk mixture heats, whisk together the egg yolks and 1.25 cups granulated sugar in a large bowl until the mixture lightens in color, usually a couple of minutes.
  3. Temper the Eggs: Remove the heated milk from the heat. Gradually pour 1/2 cup of the warm milk mixture into the egg yolk mixture while whisking constantly to prevent curdling. Then add another 1/2 cup of the milk mixture, continuing to whisk.
  4. Cook the Custard: Pour the combined mixture back into the saucepan and cook over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon, about 2-3 minutes.
  5. Strain the Custard: Pour the custard through a fine mesh strainer into a large bowl to remove any cooked bits for a smooth texture.
  6. Finish the Custard Base: Stir in the remaining 2 cups heavy cream, vanilla extract, and salt. Prepare an ice bath by filling a large bowl with ice and water and place the custard bowl over it. Stir occasionally and let cool for about 10 minutes.
  7. Chill the Custard: Cover the custard and refrigerate for at least 1 hour to thoroughly chill.
  8. Make the Blueberry Swirl: In a small bowl, whisk together the cornstarch and water to create a slurry.
  9. Cook Blueberries: In a small saucepan, combine blueberries, 3 tablespoons sugar, and lemon juice. Cook over medium-low heat, stirring frequently, until the berries burst and release their juices.
  10. Thicken the Blueberry Sauce: Stir the cornstarch slurry into the bubbling blueberries and cook for an additional 3-5 minutes until the sauce thickens and coats the back of a spoon.
  11. Cool the Blueberry Mixture: Remove from heat, transfer to a bowl, cover, and chill in the refrigerator. Optionally, strain to remove skins for a smoother swirl.
  12. Prepare Pie Crust: Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper. Roll out the pie crust on a lightly floured surface and cut into 1-inch strips.
  13. Bake Pie Crust Pieces: Arrange the strips on the baking sheet and bake for 12-15 minutes until golden and crisp. Let cool completely, then break into bite-sized pieces.
  14. Churn Ice Cream: Pour the chilled custard into a 2-quart or larger ice cream maker and churn for 25-30 minutes, or until it reaches a soft-serve texture.
  15. Layer Ice Cream, Blueberry, and Pie Crust: In a 3-quart container, layer 1/3 of the churned ice cream, 1/3 of the blueberry swirl, and 1/3 of the pie crust pieces. Lightly swirl together. Repeat layering two more times, ending with pie crust on top.
  16. Freeze: Cover container and freeze for at least 6 hours, or until the ice cream is firm enough to scoop and serve.

Notes

  • Tempering the eggs slowly prevents them from scrambling in the warm milk.
  • Chilling the custard thoroughly ensures a smooth texture and proper consistency when churning.
  • You can adjust the sweetness of the blueberry swirl by adding more or less sugar according to taste.
  • Baking the pie crust strips until golden ensures they stay crispy in the ice cream.
  • For a smoother blueberry swirl, strain the cooked mixture to remove skins before chilling.
  • If you don't have an ice cream maker, you can freeze the mixture and stir every 30 minutes to break up ice crystals for creamier results.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipekind.com/blueberry-pie-ice-cream-recipe/