It's blueberry season. Normally I would be baking up a classic blueberry pie.
However in 100 degree heat, I won't be turning on the oven anytime soon. So, since I've been in an ice cream/sorbet mode lately I thought I would remake blueberry pie into something cool.
This year I actually purchased my own blueberry bush. In the spring you could tell it was full of blooms and fruit. All I had to do was wait for it to ripen.
And then the birds came. And my life turned into a Hitchcock movie. Although instead of the birds attacking humans, they attacked my blueberry bush.
THEY TOOK EVERYTHING...
The ingrates even had the nerve to act like I should have provided them with more. So, the blueberries I used for this recipe were purchased. Here's hoping using my own blueberries next year.
Blueberry Ice Cream Pie
1 premade graham cracker pie crust
2 cups milk
1 cup heavy cream
4 egg yolks
1 tsp vanilla
1 cup sugar
3 cups blueberries
Juice of 1 lemon
Heat the milk and cream together in a saucepan over medium until almost scalded. In a separate bowl mix the egg yolks. When the milk/cream mixture is heated, add to the yolks in a slow steady stream, mixing constantly so as not to scramble the eggs. When the mixture is combined pour back into the saucepan and stir until thick. (coats the back of a spoon) Cool mixture and add vanilla. In a blender combine the blueberries, sugar and lemon. Puree until smooth. Combine the blueberry puree with the milk/cream mixture and place in the refrigerator until chilled through.
Freeze ice cream in an ice cream maker according to the manufacturers instructions. Pour into graham cracker crust. Top with a mixed berry jam, or berry jam of choice.