After taking the weekend off for some family fun, it’s back to the recipes today. Here today is long promised recipe for peach-blueberry ice cream pie. I got this recipe from a recent issue of Bon Apettit magazine and when I saw the picture of it, I knew it was going to be delicious. Of course, when I first saw the picture, I figured that this must be difficult to make, but much to my surprise this was a very easy dessert to put together and is perfect for the summertime for a barbecue or party.
Peach-Blueberry Ice Cream Pie
6 ounces gingersnap cookies
2 tablespoons butter, melted
1 tablespoon heavy cream
2 cups fresh blueberries, divided
1/3 cup sugar
1/4 cup fresh lemon juice
1 pint peach ice cream, softened in the refrigerator for 20 minutes
2 cups whipped cream (made from 1 cup of heavy cream)
1/4 cup chopped crystallized ginger
Finely grind the cookies in a food processor. You should have about 1 1/3 cups when you are done. Transfer the crumbs to a medium bowl. Add the butter and the heavy cream; stir to coat. Press the mixture firmly onto the bottom and up the sides of a 9-inch pie dish. Chill until it is firm, at least 30 minutes.
Toss 1 3/4 cups of blueberries, the sugar, and the lemon juice in a medium bowl. Allow the blueberries to macerate at room temperature for at least 1 hour.
Transfer the blueberry mixture to a large, heavy saucepan and cook over medium heat until the berries soften and the juices are released, about 10 to 15 minutes. Strain the berries through a fine-mesh sieve into a medium bowl. Cover and chill the juices and the berries separately until they are cold.
Mix the softened peach ice cream with the chilled cooked blueberries. Scrape the ice cream mixture into the crust and smooth the top. Freeze until it is firm, at least 6 hours. (You can make the pie 2 days ahead of time if you wish. Just cover it and keep it frozen)
Soften the pie in the refrigerator for 10 minutes before serving. Top the pie with the whipped cream; scatter the remaining 1/4 cup of blueberries over the top. Garnish the top with the crystallized ginger. Drizzle each slice with some of the reserved blueberry juices.
The taste of the blueberries mixed in with the peaches and ice cream are delightful. I also loved the flavor the ginger snaps give the crust and the nice complement of the crystallized ginger on the top of the pie. Drizzling the blueberry sauce over each piece is the crowning touch, and the extra sauce is also great over other ice cream or even or something like pancakes or waffles.
That’s all I have for today. Check back next time to see some more new recipes. I do have one I tried recently for a grilled hone glazed pork chops, along with a beer battered fish recipe and I think I am going to try one this week where I can make my own ciabatta bread. We’ll see how that one comes along. Keep checking back to see what comes up. If you ever have any questions, comments or a recipe you might like to see, feel free to leave a comment in the comments section here or catch up with me on Facebook or Twitter. Until next time, enjoy the rest of your day and enjoy your meal!
