Toasted Graham Cracker Ice Cream & Blueberry Pie Swirl
behold, it’s here! toasted graham cracker ice cream with a ✨magical✨ blueberry pie swirl.
some of my favorite summer memories revolve around blueberry pie, one of my mom’s specialties. this ice cream combo takes me right back to summer evenings on the porch, demolishing a delectable slice of pie while the sun sets over the rockies. i hope it instantly transports you to your best summer memories!
ps : the ✨magic✨ in the swirl is 100% optional - mine was added in the form of alcohol tincture which cooks off in the swirl making process and leaves just the right amount of magic for me on a hot summer day. we love versatility ♥️
ingredients:
-package of crushed graham crackers
-2 tablespoon of melted butter
-tablespoon of brown sugar
-1 cup white sugar
-2 cups heavy cream
-1 cup of whole milk
-1 teaspoon vanilla
-6 egg yolks
-2 cups blueberries
-1 cup white sugar
-1 lemon
Preheat the oven to 425 degrees. Mix the crushed graham crackers, butter, and brown sugar and put it on a parchment paper covered pan in an even layer. Toast in the oven and stir regularly so the crackers toast but do not burn. Transfer to a bowl to cool once golden toasty.
Mix the milk, cream, sugar, and vanilla in a medium pot over medium heat. Heat until all sugar has dissolved and a layer of bubbles begins to coat the top of the mixture but it is not boiling. Turn the heat down - in a separate bowl whisk the six egg yolks with two large spoons of the dairy mixture to temper them before adding them to the stovetop mixture. Add and whisk, continue to simmer just to the point of boiling.
Combine half of the toasted graham crackers and the dairy mixture in a bowl and let soak, stirring to incorporate the crackers and milk/cream.
In a separate saucepan combine the berries, sugar, zest and juice of one lemon, and a tablespoon of water over medium heat. Heat until the mixture is well combined, boiling, and thickening. If you are adding ✨magic✨ I add the tincture now as all the alcohol will cook off leaving only fun behind. Once the mixture has come to a jam-like consistency remove from the heat and transfer to a bowl to cool.
Using cheesecloth or a fine mesh strainer, strain the crackers out of the dairy mixture after approximately 5-10 min soak time. Allow the mix to cool before adding to your frozen ice cream attachment, ice cream machine, or gallon bag to make the ice cream. If you do not have an ice cream maker or attachment add the mixture to a gallon bag and place this in another gallon bag with ice and rock salt and start shaking. Trust me it’s worth the shake! Delish has a great how - to on YouTube here.
Mix the remaining toasty graham crackers into the ice cream to add some crunch. I like to put the ice cream into a container like a cheesecake springform or bread loaf pan and add dollops of blueberry pie filling jam into the ice cream, swirling it with a knife or skewer.
Scoop this onto a cone or into the biggest bowl you have and enjoy with a dollop of whip cream and a dusting of sprinkles. Perfection!