Blueberry Pie Ice Cream

blueberry ice cream
Photography by Steve Legato
  • Yield: 8 servings


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

Nutritional Info *per serving

  • Calories 290
  • Fat 20g
  • Cholesterol 110mg
  • Sodium 110mg
  • Carbohydrate 25g
  • Fiber 1g
  • Protein 4g