Maple Blueberry Pie Ice Cream

🧂 Ingredients

• 322 g. pure maple syrup [See Note, below]

  (1 cup)
• 550 g. whole milk

  (2 cups plus 2 tbsp.)
• 255 g. heavy cream

  (1 cup plus 1 tbsp.)
• ¼ tsp. salt
• 6 egg yolks
• 105 g. all-purpose flour

  (¾ cups plus 2 tbsp.)
• 13 g. sugar

  (1 tbsp.)
• ½ tsp. fine sea salt

  (or table salt)
• 57 g. refrigerator cold unsalted butter, cut into ¼ inch pieces

  (4 tbsp.)
• 1½ - 2 tbsp. ice cold water
• 1½ cups blueberries

  (fresh or frozen)
• 100 g. sugar

  (½ cup)
• 4 tsp. water

  (1 tbsp. plus 1 tsp. water)
• ¼ tsp. cinnamon
• Small pinch of ground cloves

Instructions

• 1 Ice Cream Base. Fill a large bowl half-way with ice. Pour cold water over the
  ice, filling the bowl no more than two-thirds high. Place a clean bowl on top of
  the water bath. Place a strainer over the empty bowl.
• 2 Combine the milk and heavy cream in a large measuring cup or a bowl. Set aside.
• 3 Boil syrup in a 3 or 4-quart saucepan over moderately high heat until reduced to
  approximately 3/4 cup (242 g.), 5 to 10 minutes. To keep it from burning, stir
  it frequently. (For deeper flavor, take it to the caramel stage by cooking until
  the syrup is thick, stirring constantly.) Carefully whisk in the milk and cream.
  (It will bubble up initially). Add salt and bring to a boil over medium heat.
  (If your syrup caramelized, it will likely seize up and harden when you add the
  milk and cream. Do not panic! Keep heating it up and stirring constantly. The
  caramel will liquify as the mixture heats up again.) Continue heating until the
  mixture comes to a simmer.
• 4 When you first turn the heat on for the syrup, vigorously whisk the egg yolks in
  a medium size bowl to aerate them as much as possible.
• 5 Once the liquid mixture comes to a simmer, turn the heat off and let it sit for
  a minute or two. With the bowl holding the egg yolks secured on the counter (if
  no one is around to hold it, place it on a rubber mat or wrap a wet around the
  base of the bowl), slowly pour half the heated liquid mixture into the yolks,
  whisking constantly. Once fully incorporated, pour the contents of the bowl back
  into the saucepan. Over a medium-low heat, stir the mixture constantly with a
  wooden spoon until it reaches 185°F or a line holds when you drag your finger
  across the back of the wooden spoon. (It should only take a minute or two to
  reach the correct temperature.)
• 6 Pour custard through the strainer into the clean metal bowl on top of the ice
  bath. Stir occasionally. After 10-15 minutes, the mixture should be at room
  temperature. Place plastic wrap on top of (literally touching) the ice cream
  base and chill in the refrigerator at least 4 hours and preferably overnight.
• 7 Pie Crust. In a mixing bowl, whisk together the flour, sugar and salt. Add all
  the butter. Using your hands, coat each piece of butter with the flour mixture.
  Pinch the pieces of butter to flatten them a bit. Keep working the mixture for a
  couple of minutes until the mixture resembles coarse sand with most of the
  clumps of butter the size of peas and some larger pieces the size of walnuts.
  Make a well in the middle. Add 1 tbsp. of ice cold water. Using your hands,
  scoop the flour from the sides and the bottoms to hydrate the flour with the
  water. If the mixture is too dry, create another well in the middle and add an
  additional 1/2 tbsp. of ice cold water. Repeat if necessary. You know you are
  done when a clump of dough flattened in your palm is smooth. Pour the entire
  mixture onto a sheet of plastic wrap. Push down on the plastic wrap to flatten
  the dough together into a rectangle. Refrigerate at least 30 minutes.
• 8 Roll dough out to a rectangle. You are not looking for perfection here. The
  important thing is to roll it out to approximately 1/8 of an inch. Place in
  freezer for 15 minutes or refrigerator for 30 minutes.
• 9 Preheat oven to 400°F. Place a piece of parchment paper over the top of the
  dough and a baking sheet on top of the parchment paper. Place in oven and bake
  for 16-17 minutes, until the sides of the dough are browned. (You will have to
  pull off the top baking sheet and parchment to check on the dough.) Remove the
  top baking sheet and parchment sheet and continue baking 4-5 minutes. Remove
  from oven and allow to cool completely.
• 10 Blueberry Pie Filling. Combine all ingredients in a small saucepan and bring to
  a boil over medium heat, stirring with a wooden spoon and crushing the
  blueberries as it cooks. Cook approximately 5 minutes until the blueberries are
  soft and the mixture is thick and deep blue in color. Allow to cool to room
  temperature. Spread on prepared pie crust.
• 11 Churning and assembly. Freeze custard in ice-cream maker following the
  manufacturer’s instructions. In the meantime, cut the prepared “blueberry pie”
  into small pieces, approximately ¼ of an inch squares. Once the ice cream is
  done churning, add the blueberry pie pieces and churn until fully combined.
  (Alternatively, fold in blueberry pie pieces with a rubber spatula.) Transfer to
  an airtight container and cover with a piece of parchment paper or plastic wrap
  directly on the surface. Cover container and freeze.

Nutrition Info