Blueberry desserts have always held a certain level of appeal here in the Philippines with blueberry cheesecakes sharing the limelight with more conventional treats like chocolate cake as the dessert to have at the end of a meal.
Since I’ve been on an ice cream making kick of late, I decided to do a frozen dessert version of a blueberry cream pie over the weekend. I am pleased to say that my experiment paid off.
This recipe gets its sweetness from condensed milk and a sweet-sharp tartness from blueberry preserves as well as a touch of blueberry yogurt. The addition of lemon in the form of zest, flavouring (optional but it adds oomph), and an alcoholic element to keep ice crystals from forming is also key to the flavour balance. Oh, and to approximate the crunchiness of pie crust, I threw in bashed graham crackers.
Easy-peasy and quite a treat, seeing how we’re in for hotter days as summer rears its ugly head…
Blueberry Pie Ice Cream
- 375mL all-purpose cream
- 250mL condensed milk
- 1/3 cup blueberry or mixed berry yogurt
- 2 tablespoons lemon or blueberry-flavoured alcopop / vodka pop / beer
- 1/2 cup graham crackers, coarsely bashed
- grated zest of 1 lemon
- 1 teaspoon lemon flavouring (optional)
- 1/2 cup blueberry pie filling or blueberry preserves
Whisk together the cream, condensed milk, yogurt, zest, flavouring (if using), half of the blueberry filling, and the alcohol.
Remove the softly-set mixture and scrape into a mixing bowl. Whip vigorously (or, better yet, use an electric mixer at medium speed) until soft peaks form and the mixture has doubled in volume. Fold through the remaining blueberry filling and the graham crackers. Scrape into clear plastic tubs with covers. Freeze for at least ten or a maximum of twelve hours.
Makes 2 pints.