http://zurving.net/mediawiki2/index.php?action=history&feed=atom&title=Desserts%2Fblueberry_ice_cream_pie 2026-04-10T10:57:00Z Revision history for this page on the wiki MediaWiki 1.26.2 http://zurving.net/mediawiki2/index.php?title=Desserts/blueberry_ice_cream_pie&diff=344&oldid=prev 2012-08-21T01:58:52Z

<p>Created page with &quot;Makes: 1 pie Active Time: 30 minutes Total Time: 2 hour 42 minutes plus overnight From: Better Homes and Gardens June 2011 =Ingredients= ==Almond-Brown Sugar Crust== 1 1/2 c...&quot;</p> <p><b>New page</b></p><div>Makes: 1 pie<br /> <br /> Active Time: 30 minutes<br /> <br /> Total Time: 2 hour 42 minutes plus overnight<br /> <br /> From: Better Homes and Gardens June 2011<br /> <br /> =Ingredients=<br /> ==Almond-Brown Sugar Crust==<br /> <br /> 1 1/2 cups slivered almonds<br /> <br /> 2 tablespoons packed light brown sugar<br /> <br /> 1/2 teaspoon kosher salt<br /> <br /> 3 tablespoons unsalted butter, melted<br /> <br /> ==Blueberry Sauce==<br /> 3 cups blueberries, rinsed, well drained, and carefully picked over for damaged berries<br /> <br /> 1/3 cup granulated sugar<br /> <br /> 1 teaspoon cornstarch<br /> <br /> 1/4 teaspoon kosher salt<br /> <br /> 1 teaspoon grated lemon zest<br /> <br /> 2 teaspoons freshly squeezed lemon juice<br /> <br /> A few gratings of nutmeg (about 1/8 tsp.)<br /> <br /> 1 tablespoon water<br /> <br /> ==Assemble and Serve==<br /> 1 homemade or purchased vanilla ice cream<br /> <br /> 3/4 cup of the Blueberry Sauce, chilled<br /> <br /> 1/2 cup creme fraiche or sour cream<br /> <br /> 1/2 cup heavy cream<br /> <br /> 1 tablespoon sugar<br /> <br /> 2 cups fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets<br /> <br /> Remaining Blueberry Sauce, heated<br /> <br /> =Directions=<br /> == Step 1 ==<br /> 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.<br /> <br /> == Step 2 ==<br /> Bake 8 to 12 minutes until lightly golden. &quot;Don't overbrown or the crust will have an overpowering flavor,&quot; 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).<br /> <br /> == Step 3 ==<br /> 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.<br /> <br /> == Step 4 ==<br /> 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.<br /> <br /> == Step 5 ==<br /> Set aside to cool; refrigerate sauce until completely chilled before proceeding. &quot;Otherwise you'll wind up with a blueberry milk shake,&quot; Scott says.<br /> <br /> == Step 6 ==<br /> Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.<br /> <br /> == Step 7 ==<br /> 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.<br /> <br /> == Step 8 ==<br /> Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.<br /> <br /> == Step 9 ==<br /> To serve: In chilled mixing bowl, whisk creme fraiche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. &quot;It is very easy to go from smooth to grainy,&quot; Scott says. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.</div>

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