“I GO RUNNING WHEN I HAVE TO. WHEN THE ICE CREAM TRUCK IS DOING SIXTY.” Wendy Liebman.
This is so far the BEST ice cream I have ever tasted in my life! I love it because it truly is a great combination of pie and ice cream. I’ve seen other recipes include graham crackers in their version of ‘pie ice creams’. But pie to me, is crust, not crackers.
This ice cream has all the components of pie a la mode. Sweet cream ice cream with a hint of cinnamon, fresh blueberry compote, and chunks of sweet and savory cream cheese pie crust. You won’t be running for the ice cream truck with a pint of this in your freezer! Check out how easy it is to throw together……..
Honestly, this comes together pretty quickly and much of it can be prepped days in advance of making the ice cream. Since I got my ice cream maker, I always keep pints of cream in my fridge. I happened to have a pie crust dough in my freezer from another tart I made. And the blueberry compote took literally 10 minutes to make. I really do think it is worth the fresh ingredients, though you could easily substitute store bought. Just promise me you won’t replace the crust with graham crackers. There is nothing like the soft, chewy nibbles of crust amid all the sweet cream and bursts of fresh blueberries!
Basically follow the directions for Sweet Cream Ice Cream but whisk in 1/2 tsp cinnamon before you refrigerate your mix. Whisk it well to be sure there are no large clumps of cinnamon. You may need to rewhisk before you pour the cream into your ice cream maker.
1 cup fresh blueberries
1/4 cup water
1/8 cup of sugar
juice and zest of 1 lemon
1 tsp pure vanilla extract
Mix all of these in a saucepan and bring to a boil. Reduce heat and simmer for about 10 minutes. Remove from heat and cool slightly before storing in refrigerator until chilled or overnight. The sauce thickens on it’s own as it chills.
CREAM CHEESE PIE CRUST:
2 sticks chilled, unsalted butter, cut into small pieces
8 oz chilled cream cheese, cut into small pieces
3 TBSP sugar
2 cups all purpose flour, plus more for dusting
1/2 tsp salt
In your mixer, fitted with a paddle attachment, beat together the cream cheese, butter and sugar on medium speed until the mixture is smooth. Make sure there are no visible lumps of butter or cream cheese. Mix for about 5 minutes. Add the salt and flour and mix until just combined. Turn the dough out onto a lightly floured surface. Cut the dough in half. Shape each one into a flat disk. Wrap in plastic wrap and refrigerate for at least an hour or overnight. (This dough can be frozen for up to a month. Just thaw in the refrigerator before using. You could easily cut the recipe in half, but I love having the convenience of an extra home made crust ready to use!) I rolled this out to fit a pie plate and baked in a 350°F oven for about 30 minutes and lightly golden brown.
When you are ready to make the ice cream, pour the cream mixture into your machine and follow your manufacturer’s instructions for making ice cream. This process for me, took 20 minutes. Spoon the ice cream into a large bowl. Add about 1 1/2 cups of baked pie dough which has been cut into small pieces. Mix gently. And then drop the blueberry compote in by teaspoonfuls, onto sections of the ice cream. Swirl very gently with your spoon to disperse the blueberries, but don’t mix completely in or else the whole thing will turn purple! Spoon into containers and freeze.
I really hope you enjoy this ice cream as much as I do!