Buttermilk Blueberry Pie Ice Cream

Hi dear readers!

Hope everyone has been enjoying the summer and had an excellent 4th of July.

I went up to the cottage, per usual, and had an amazingly relaxing time with family and much good food (remember doughboys?) You can find more of my 4th of July cottage foods here and here and here.

This year I borrowed my Aunt’s ice cream maker to whip up a recipe I submitted to the Hudsonville ice cream company’s Pure Michigan flavor contest. Sadly, I didn’t win. BUT- my family thought the ice cream was delicious and totally should have won (ok, my emphasis added).

So, what is it? Creamy buttermilk ice cream with lots of lemon zest, swirled with Michigan blueberry pie filling and dotted with cinnamon-sugar pie crust pieces.

Yup, drool.

Buttermilk Blueberry Pie Ice Cream ~ Erin's DC Kitchen

Buttermilk Blueberry Pie Ice Cream ~ Erin's DC Kitchen

So, want to make it??

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Buttermilk Ice Cream~ Erin's DC Kitchen

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To swirl in pie crust and pie filling, transfer to a large bowl and fold gently with a spatula

Ta-Da!

Ta-Da!

(Special thanks to my photographer brother, Jeffrey Smith, for the awesome photos!)

Well, I kinda failed to write the recipe down 😦 and time has passed and most of it has left my mind. But I’ll sketch it out below, the parts I remember, and then you can fill in the blanks by comparing other recipes or using your best judgement.

Buttermilk Blueberry Pie Ice Cream

  • 6 to 8 cups buttermilk
  • 2 cups heavy cream
  • 6 egg yolks
  • 1 lemon, juice and zest
  • 1 1/2 cup sugar (really don’t remember if this is right)
  • pinch of salt

For the blueberry pie filling

  • 1 heaping cup blueberries
  • 1/2 cup sugar
  • dash of water
  • 1/4 tsp or so cinnamon
  • 1 tsp vanilla
  • single pie crust, sprinkled with cinnamon and sugar, baked and broken into pieces

For the pie filling: Lightly smash berries and combine with all over ingredients in a small saucepan over medium heat. Heat until boiling, stirring often, then reduce to a simmer and let cook for 5 minutes. Mixture will naturally thicken. Remove from heat and let cool completely.

For the ice cream: Combine the buttermilk, cream, salt, and lemon juice and zest in a large saucepan and heat until just bubbly but not scalded. Stir in sugar and continue stirring until heated through and sugar is dissolved. Temper the egg yolks with a bit of the warm cream mixture, then quickly whisk in the rest of the cream mixture. Add to a large ice cream maker and freeze according to manufacture instructions.

Once ice cream is frozen, but still a little soft and creamy, remove from maker into a large bowl. Gently fold the broken pie crust pieces into the ice cream. Next, dollop the pie filling across the top of the ice cream and gently fold that in, turning only 2 or 3 times max (you want swirls, not to fully mix the berries in, resist temptation to overstir!). Freeze for another 2 hours, of until fully set.

Enjoy!

-Erin

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