Blueberry Crumble Pie Ice Cream

I hate to say the best was saved for the last day. All ice cream is, well, hello – ICE CREAM! I have to admit this one is special. For some reason, I don’t make blueberry pie a lot, but this really should change. I love when an ice cream not only has amazing flavor but also varying textures that remind you of other delicious treats. This ice cream answers all of your pie cravings and more.

Blueberry Crumble Pie Ice Cream
For the blueberry jam
  1. 1 cup blueberries
  2. 1 cup sugar
  3. 1 teaspoon lemon zest
  4. 1 tablespoon lemon juice
  5. 1 tablespoon cornstarch
For the ice cream
  1. 1 3/4 cup whole milk
  2. 1 1/4 cup heavy cream
  3. 3/4 cup sugar
  4. 2 tablespoons corn syrup
  5. 1 1/2 tablespoons corn starch
  6. 1 teaspoon salt
  7. 1 teaspoon vanilla
For the streusel crumble
  1. 1/4 cup rolled oats
  2. 1/4 cup flour
  3. 1/4 cup brown sugar
  4. 1 teaspoon cinnamon
  5. 4 tablespoons butter
For the blueberry jam
  1. Mix all ingredients in a saucepan. Set over medium high heat and stir occasionally. Using the back of the spoon, crush some of the berries to release the juices.
  2. Bring the mixture to a simmer and continue to cook until slightly thickened, 3-5 minutes. Once thickened, remove from heat.
  3. Cool and then chill in an airtight coontainer until ready to use.
For the ice cream
  1. Whisk together the milk, cream, sugar, corn syrup, cornstarch and salt.
  2. Place over medium high heat, stirring occasionally until the mixture starts to steam. Continue to whisk and bring the ice cream mixture to a boil. When boiling throughout, remove from heat. Pass through strainer if needed.
  3. Whisk in vanilla.
  4. Cool off slightly, 5-8 minutes.
  5. Pour into airtight container and chill 8-10 hours.
For the streusel crumble
  1. While ice cream base is chilling, prepare streusel. Preheat oven to 375 degrees.
  2. In a bowl, combine the oats, flour, brown sugar and cinnamon. Mix to incorporate and add butter in pieces.
  3. Using fingers or a pastry cutter, cut the butter in the mixture until pea-sized pieces form.
  4. Sprinkle on a baking sheet, leaving some pieces larger and some smaller.
  5. Place in oven and bake until slightly crisp, 8-12 minutes. The streusel will thin out slightly.
  6. Let cool and break into pieces. Store in airtight container until ready to use.
To assemble
  1. To freeze ice cream, remove from refrigerator and pour into ice cream freezer. Follow the directions with your freezer; each one can vary. My KitchenAid attachment takes about 20-25.
  2. Once frozen, fold in prepared blueberry jam and streusel topping. Dip into airtight container and place in deep freeze an additional 4-6 hours until hardened.
Wyse Guide
Blueberry Crumble Pie Ice Cream | The Gray Boxwood

Blueberry Crumble Pie Ice Cream | The Gray Boxwood

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