Blueberry Ice Cream Pie

I love sweets, which I know is super ironic b/c I am diabetic, but I do have an insulin pump, so its all good. While reading Better Homes and Gardens (oh yes I am an adult..), I came across this recipe for Blueberry Ice Cream Pie. Summer seemed like the perfect time to make this dessert! I will warn you that this pie does take quite a bit of time. It is a lot of steps that have to be completed at separate times to allow each piece to cool or freeze. Its definitely worth it though! Enjoy!

Blueberry Ice Cream Pie
from BHG


Ingredients

• Almond-Brown Sugar Crust
• 1-1/2 cups slivered almonds
• 2 Tbsp. packed light brown sugar
• 1/2 tsp. kosher salt
• 3 Tbsp. unsalted butter, melted
• Blueberry Sauce
• 3 cups blueberries, rinsed, well drained, and carefully picked over for damaged berries
• 1/3 cup granulated sugar
• 1 tsp. cornstarch
• 1/4 tsp. kosher salt
• 1 tsp. grated lemon zest
• 2 tsp. freshly squeezed lemon juice
• A few gratings of nutmeg (about 1/8 tsp.)
• 1 Tbsp. water
• Assemble and Serve
• 1 qt. homemade or purchased vanilla ice cream (You have to use Bluebell homemade vanilla. There is nothing like it!)
• 3/4 cup of the Blueberry Sauce, chilled
• 1/2 cup crème fraiche or sour cream
• 1/2 cup heavy cream
• 1 Tbsp. sugar
• 2 cups fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets
• Remaining Blueberry Sauce, heated

directions

1. Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.

2. Bake 8 to 12 minutes until lightly golden. "Don't overbrown or the crust will have an overpowering flavor," Scott says. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).

3. In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.

4. Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.

5. Set aside to cool; refrigerate sauce until completely chilled before proceeding. "Otherwise you'll wind up with a blueberry milk shake," Scott says.

6. Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.

7. Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.

8. Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.

9. To serve: In chilled mixing bowl, whisk crème fra¿¿che, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. "It is very easy to go from smooth to grainy," Scott says. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.