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Blueberry Pie Ice Cream- Recipe

From: Scoop 125 Specialty Ice Creams from the Nation's Best Creameries and adapted from Graeter's Ice Cream Shop, Cincinnati, OH

Ellen Brown’s cookbook covers over a hundred recipes for homemade ice creams

How do you make blueberry pie and ice cream better? Well, combine them of course! Sure, it might sound a bit crazy, but this decadent ice cream is actually really easy to make and it's extremely delicious.

1.5 cups fresh blueberries or frozen blueberries (thawed)
1/2 cup granulated sugar, divided
1/4 cup freshly squeezed orange juice
1.5 cups heavy whipping cream
3/4 cup whole milk
2 tablespoons nonfat dry milk powder
1/8 teaspoon kosher salt
2 large eggs
3/4 cup of chopped blueberry pie pieces

Makes about 1 Quart

Combine the blueberries, 1/4 cup sugar, and the 1/4 cup of orange juice in a saucepan and bring to a boil over low heat, stirring occasionally. Simmer the berries for 5 minutes, or until they thicken. Puree the berries in a food processor fitted with a steel blade or in a blender, and return the puree to the saucepan.

Add the cream, milk, milk powder, and salt to the saucepan, and stir well to dissolve the milk powder. Bring the mixture to a simmer, stirring occasionally. Beat the eggs and remaining 1/4 cup sugar in a mixing bowl with a whisk until thick and light yellow in color. Slowly beat about one-third of the hot cream mixture into the eggs so they are gradually warmed up, and then return the contents of the mixing bowl to the saucepan.

Place the pan over medium-low heat and stir constantly, reaching all parts of the bottom of the pan, until the mixture reaches about 170°F. At this point the mixture will begin to emit steam and will also thicken slightly (it will be thick enough to coat the back of a spoon). This takes 3 to 6 minutes. Do not allow the mixture to boil or the eggs will scramble. Strain the custard through a fine sieve, if desired. Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.

Refrigerate the mixture uncovered until it is completely chilled (below 40°F). Then, freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the soft ice cream to a chilled mixing bowl and fold in the pie pieces. Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. When the ice cream is frozen solid, allow it to sit at room temperature for 15 minutes before serving.


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