Peach-Blueberry Ice Cream Pie

Name: Peach-Blueberry Ice Cream Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters fresh blueberries, divided; 59 milliliters chopped crystallized ginger; 170 grams gingersnap cookies; 1 Tbsp heavy cream; 1 pint peach ice cream, softened in refrigerator for 20 minutes; 59 milliliters fresh lemon juice; 79 milliliters sugar; 2 Tbsps unsalted butter, melted; 473 milliliters whipped cream (made from 1 cup heavy cream)

Peach-Blueberry Ice Cream Pie might be just the dessert you are searching for. This recipe makes 8 servings with 350 calories, 4g of protein, and 16g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Only From preparation to the plate, this recipe takes around 45 minutes. Summer will be even more special with this recipe. Head to the store and pick up lemon juice, crystallized ginger, heavy cream, and a few other things to make it today.

Instructions

Finely grind cookies in a food processor(you should have about 1 1/3 cups).

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Food Processor

Transfercrumbs to a medium bowl.

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Bowl

Add butter andcream; stir to coat. Press firmly onto bottomand up sides of a 9" pie dish. Chill until firm,at least 30 minutes.

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Butter

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Pie Form

Toss 1 3/4 cups blueberries, sugar, andlemon juice in a medium bowl; let macerateat room temperature for at least 1 hour.

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Blueberries

Juice

Sugar

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Bowl

Transfer blueberry mixture to a largeheavy saucepan and cook over medium heatuntil berries soften and juices are released,10-15 minutes. Strain berries through a fine-meshsieve into a medium bowl. Cover andchill juices and berries separately until cold.

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Blueberries

Berries

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Sauce Pan

Bowl

Mix softened ice cream with chilledcooked blueberries. Scrape ice creammixture into crust; smooth top. Freeze untilfirm, at least 6 hours. DO AHEAD: Pie can bemade 2 days ahead. Cover and keep frozen.

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Blueberries

Ice Cream

Crust

Soften pie in refrigerator for 10 minutesbefore serving. Top with whipped cream;scatter remaining 1/4 cup fresh blueberriesover.

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Whipped Cream

Garnish with ginger.

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Ginger

Drizzle each slicewith reserved blueberry juices.

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Blueberries

Equipment

Ingredients

Servings:

473milliliters

fresh blueberries, divided 59milliliters

chopped crystallized ginger 170grams

gingersnap cookies 1Tbsp

heavy cream 1pint

peach ice cream, softened in refrigerator for 20 minutes 59milliliters

fresh lemon juice 79milliliters

sugar 2Tbsps

unsalted butter, melted 473milliliters

whipped cream (made from 1 cup heavy cream)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.