This homemade Blueberry Pie Ice Cream is a delicious French style vanilla based ice cream swirled with blueberry pie filling, and crispy, buttery, pieces of pie crust throughout. It’s like a slice of blueberry pie wrapped up in a creamy scoop of ice cream.
For the Vanilla Custard Base: 3 cups heavy cream (divided) 1.5 cup whole milk 6 egg yolks 1.25 cup granulated sugar 1/2 TBS vanilla extract 1 dash salt For the Blueberry Swirl: 1 TBS water 1 tsp cornstarch 1.5 cups blueberries 3 TBS granulated sugar 2 tsp lemon juice For the Pie Crust: 1/2 pie crust
Don’t forget to pre-freeze your ice cream machine bowl. Mine takes at least 12 hours to be frozen solid so it will churn my ice cream. Leave it in your freezer to use whenever you’re ready if you have room. Save some pie crust pieces in an airtight container, or zip top bag to sprinkle on top of your individual bowls of ice cream. The pieces in the ice cream will soften up a bit, so I really like the crispiness of adding more pieces at the end.