Directions
- 1Prepare the pie crust and roll it out.
- 2Place the rolled pie dough in the pie dish and trim the edges.
- 3In a bowl, mix blueberries, sugar, flour, corn starch, lemon zest, and lemon juice.
- 4In another bowl, mix flour, brown sugar, cinnamon, and butter.
- 5Add the blueberry mixture into the pie crust.
- 6Top the pie with the crumble topping.
- 7Bake the pie.
- 8Make the ice cream by mixing egg yolks and sugar.
- 9In a saucepan, heat milk, heavy cream, and vanilla bean paste.
- 10Temper the egg mixture with the hot cream mixture, and mix until thickened. Strain to remove lumps.
- 11Chill the ice cream base in the fridge.
- 12Once the ice cream base has chilled, churn it in an ice cream maker for about 25 minutes.
- 13Chop the pie into pieces.
- 14Mix the pie pieces into the churned ice cream. Pour the mixture into a loaf pan, cover, and freeze.
Ingredients
- 1 pie dough
- 2 containers blueberries
- 1 cup sugar
- 1 cup flour
- 2 tbsp corn starch
- 1 lemon zest
- 1 lemon juice
- 1 cup flour
- 1 cup brown sugar
- 1 jar cinnamon
- 1 cup butter
- 4 egg yolks
- 1 cup sugar
- 1.5 cups milk
- 1.5 cups heavy cream
- 1 tbsp vanilla bean paste
Equipment
rolling pinpie dishmixing bowlswhiskmeasuring cupsovenhand mixerice cream makerknifespatula
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