Blueberry Pie Ice Cream

4 mins
Serves 1
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Directions

  1. 1Prepare the pie crust and roll it out.
  2. 2Prepare the pie crust and roll it out.
  3. 3Prepare the pie crust and roll it out.
  4. 4Place the rolled pie dough in the pie dish and trim the edges.
  5. 5Place the rolled pie dough in the pie dish and trim the edges.
  6. 6Place the rolled pie dough in the pie dish and trim the edges.
  7. 7In a bowl, mix blueberries, sugar, flour, corn starch, lemon zest, and lemon juice.
  8. 8In a bowl, mix blueberries, sugar, flour, corn starch, lemon zest, and lemon juice.
  9. 9In a bowl, mix blueberries, sugar, flour, corn starch, lemon zest, and lemon juice.
  10. 10In another bowl, mix flour, brown sugar, cinnamon, and butter.
  11. 11In another bowl, mix flour, brown sugar, cinnamon, and butter.
  12. 12In another bowl, mix flour, brown sugar, cinnamon, and butter.
  13. 13Add the blueberry mixture into the pie crust.
  14. 14Add the blueberry mixture into the pie crust.
  15. 15Add the blueberry mixture into the pie crust.
  16. 16Top the pie with the crumble topping.
  17. 17Top the pie with the crumble topping.
  18. 18Top the pie with the crumble topping.
  19. 19Bake the pie.
  20. 20Bake the pie.
  21. 21Bake the pie.
  22. 22Make the ice cream by mixing egg yolks and sugar.
  23. 23Make the ice cream by mixing egg yolks and sugar.
  24. 24Make the ice cream by mixing egg yolks and sugar.
  25. 25In a saucepan, heat milk, heavy cream, and vanilla bean paste.
  26. 26In a saucepan, heat milk, heavy cream, and vanilla bean paste.
  27. 27In a saucepan, heat milk, heavy cream, and vanilla bean paste.
  28. 28Temper the egg mixture with the hot cream mixture, and mix until thickened. Strain to remove lumps.
  29. 29Temper the egg mixture with the hot cream mixture, and mix until thickened. Strain to remove lumps.
  30. 30Temper the egg mixture with the hot cream mixture, and mix until thickened. Strain to remove lumps.
  31. 31Chill the ice cream base in the fridge.
  32. 32Chill the ice cream base in the fridge.
  33. 33Chill the ice cream base in the fridge.
  34. 34Once the ice cream base has chilled, churn it in an ice cream maker for about 25 minutes.
  35. 35Once the ice cream base has chilled, churn it in an ice cream maker for about 25 minutes.
  36. 36Once the ice cream base has chilled, churn it in an ice cream maker for about 25 minutes.
  37. 37Chop the pie into pieces.
  38. 38Chop the pie into pieces.
  39. 39Chop the pie into pieces.
  40. 40Mix the pie pieces into the churned ice cream. Pour the mixture into a loaf pan, cover, and freeze.
  41. 41Mix the pie pieces into the churned ice cream. Pour the mixture into a loaf pan, cover, and freeze.
  42. 42Mix the pie pieces into the churned ice cream. Pour the mixture into a loaf pan, cover, and freeze.

Ingredients

  • 1 pie dough
  • 1 pie dough
  • 1 pie dough
  • 2 containers blueberries
  • 2 containers blueberries
  • 2 containers blueberries
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 2 tbsp corn starch
  • 2 tbsp corn starch
  • 2 tbsp corn starch
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 jar cinnamon
  • 1 jar cinnamon
  • 1 jar cinnamon
  • 1 cup butter
  • 1 cup butter
  • 1 cup butter
  • 4 egg yolks
  • 4 egg yolks
  • 4 egg yolks
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 1.5 cups milk
  • 1.5 cups milk
  • 1.5 cups milk
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 1 tbsp vanilla bean paste
  • 1 tbsp vanilla bean paste
  • 1 tbsp vanilla bean paste

Equipment

rolling pinpie dishmixing bowlswhiskmeasuring cupsovenhand mixerice cream makerknifespatula