Best Blueberry Topped Lemon Ice Cream Pie Recipes

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BLUEBERRY ICE CREAM PIE



Blueberry Ice Cream Pie image

From the crust up, this amazing blueberry pie is like nothing you've tasted before. Sweet almonds, tangy creme fraiche, and bright lemon zest all lend their signature notes.

Provided by BHG Test Kitchen

Time 10h38m

Number Of Ingredients 19

1.5 cup slivered almonds
2 tablespoon packed light brown sugar
0.5 teaspoon kosher salt
3 tablespoon unsalted butter, melted
3 cup blueberries, rinsed, well drained, and carefully picked over for damaged berries
0.333 cup granulated sugar
1 teaspoon cornstarch
0.25 teaspoon kosher salt
1 teaspoon grated lemon zest
2 teaspoon freshly squeezed lemon juice
A few gratings of nutmeg (about 1/8 tsp.)
1 tablespoon water
1 quart homemade or purchased vanilla ice cream
0.75 cup of the Blueberry Sauce, chilled
0.5 cup crème fraîche or sour cream
0.5 cup heavy cream
1 tablespoon sugar
2 cup fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets
Remaining Blueberry Sauce, heated

Steps:

  • Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.
  • Bake 8 to 12 minutes until lightly golden. "Don't overbrown or the crust will have an overpowering flavor," Scott says. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).
  • In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.
  • Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.
  • Set aside to cool; refrigerate sauce until completely chilled before proceeding. "Otherwise you'll wind up with a blueberry milk shake," Scott says.
  • Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.
  • Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.
  • Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set. To serve:
  • In chilled mixing bowl, whisk crème fraîche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. "It is very easy to go from smooth to grainy," Scott says. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.

Nutrition Facts : Calories 363 kcal, Carbohydrate 39 g, Cholesterol 53 mg, Protein 6 g, SaturatedFat 10 g, Sodium 200 mg, Sugar 31 g, Fat 22 g, UnsaturatedFat 10 g

BLUEBERRY PIE WITH MEYER LEMON ICE CREAM



Blueberry Pie with Meyer Lemon Ice Cream image

Provided by Anne Burrell

Categories     dessert

Time 3h55m

Yield 10 servings

Number Of Ingredients 14

1 1/2 sticks cold unsalted butter, cut into pea-size pieces, plus extra for pie plate
1 cup all-purpose flour, plus extra for rolling
Pinch kosher salt
3 to 4 tablespoons ice water
2 pints fresh blueberries
1 Meyer lemon, zested and juiced
1/4 cup sugar
2 tablespoons cornstarch
Meyer Lemon Ice Cream, recipe follows
3 cups heavy cream
1 teaspoon vanilla extract
3 Meyer lemons, zested and juiced
1 cup sugar
6 large eggs

Steps:

  • Combine the butter, flour and salt in a food processor. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry, add the remaining ice water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into 2 discs. Wrap in plastic wrap and refrigerate for at least 1 hour. (This can be done a few days in advance.)
  • Preheat oven to 375 degrees F.
  • Combine blueberries, lemon zest and juice, sugar and cornstarch in a large bowl. Toss to combine. Set aside.
  • Remove dough from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Using a rolling pin, roll one disc of dough out, rotating the dough a quarter turn after each roll and dusting lightly with flour if it feels tacky, into an even 11-inch circle about 1/8-inch thick.
  • Butter a 9-inch pie plate and lay the dough in the plate. (There should be about 1/2-inch dough hanging over the sides. If there is more than that, trim it with a sharp pair of kitchen shears.) Fold the dough underneath itself around the rim of the pie plate and pinch or crimp into desired shape.
  • Roll out second disc of dough and slice into 1 1/2-inch strips.
  • Fill the pie with blueberries and lattice the dough strips on top. Crimp the edges to seal. Bake until the internal temperature reaches 195 degrees F, about 50 minutes. Allow to cool and set, about 1 hour. Serve topped with Meyer Lemon Ice Cream.
  • Prepare a large bowl of ice water and set aside. Combine the cream, vanilla extract, lemon zest and 1/2 cup sugar in a medium saucepan. Bring to a boil, turn off the heat and stir in lemon juice. Combine the eggs and the remaining 1/2 cup sugar in a small bowl and beat to a homogeneous consistency.
  • Strain the cream mixture, then whisk a third of the cream mixture into the egg mixture. Immediately whisk the egg mixture back into the remaining cream mixture.
  • Chill the mixture over the ice water bath.
  • Churn the chilled mixture in an ice cream machine according to the manufacturer's directions. Transfer to a container and freeze, 2 hours.
  • Special equipment: an ice cream machine

BLUEBERRY-TOPPED LEMON ICE-CREAM PIE



Blueberry-Topped Lemon Ice-Cream Pie image

It's hard to beat a light, fruity ice cream pie on a hot summer's day. It doesn't get much lighter and fruitier than frozen lemon sherbet and fresh blueberries on a vanilla wafer cookie crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h35m

Yield 8

Number Of Ingredients 7

1 package (6 ounces) ready-to-use vanilla wafer cookie crust
1 pint (2 cups) vanilla ice cream, slightly softened
1 pint (2 cups) lemon sherbet, slightly softened
1/2 cup fresh blueberries
1/4 cup blueberry preserves
1 tablespoon lemon juice
Grated lemon peel, if desired

Steps:

  • Heat oven to 375°. Bake cookie crust 5 minutes. Cool completely, about 20 minutes. Spread 1 cup of the vanilla ice cream over bottom of cooled crust. Freeze 30 minutes.
  • Spread lemon sherbet over ice cream. Freeze 30 minutes.
  • Spread remaining ice cream over sherbet. Freeze at least 4 hours until firm.
  • Mix blueberries, preserves and lemon juice in small bowl; refrigerate until serving. Serve 1 tablespoon blueberry mixture over each slice of pie. Garnish with lemon peel.

Nutrition Facts : Calories 350, Carbohydrate 48 g, Cholesterol 20 mg, Fat 3, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 28 g, TransFat 3 g

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