Blueberry Pie Ice Cream

  • Yield 8 servings

Crumbled pieces of blueberry pie are churned into a blueberry-flavored custard.

blueberry ice cream
Photography by Steve Legato


1 1/2 cups fresh blueberries or frozen blueberries, thawed
1/2 cup granulated sugar
1/4 cup freshly squeezed orange juice
1 1/2 cups heavy whipping cream
3/4 cup whole milk
1/8 teaspoon salt
2 large eggs
3/4 cup chopped blueberry pie pieces


  1. Combine blueberries, 1/4 cup sugar and orange juice in a saucepan and bring to a boil over low heat, stirring occasionally. Simmer 5 minutes, or until thickened.
  2. Add cream, milk and salt to the saucepan and stir well. Bring mixture to a simmer, stirring occasionally.
  3. Beat eggs and remaining 1/4 cup sugar until thick and light yellow in color. Slowly beat about one-third of the hot cream mixture into the eggs, then pour egg mixture into pan. Cook, stirring constantly, until mixture thickens, about 5 minutes. Do not allow mixture to boil. Remove from heat and refrigerate until completely cool.
  4. Pour into the canister of an ice cream maker and freeze according to instructions. Stir in pie pieces. Makes 4 cups.

Reprinted with permission from Ellen Brown’s Scoop: 125 Specialty Ice Creams from the Nation’s Best Creameries (Running Press, May 2011).



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