Blueberry Pie with Greek Yogurt Ice Cream

by Jennifer

I love fruit pies, but sometimes the ice cream on top (which in my mind is an absolute necessity) adds too much sweetness to the already sweet fruit.  This ice cream recipe, from Gourmet magazine, is fantastic, a little sweet but also tangy, and a perfect foil to the pie.  You can substitute sour cream for the Greek yogurt.

Blueberry Pie – adapted from Abby Mandel’s recipe, Chicago Tribune

  • Fool-Proof Pie Dough, doubled, or store-bought pie crust
  • 4 pints blueberries
  • juice of 1/2 lemon
  • grated lemon zest from 1 lemon
  • 2/3 cup sugar
  • 1/4 cup instant tapioca
  • 1 TBS flour
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/8 tsp salt
  • 2 TBS unsalted butter, cut into small pieces

Preheat oven to 400 degrees with a rimmed baking sheet inside.

Combine blueberries, lemon juice and lemon zest in a large bowl.

In a smaller bowl, combine sugar through salt.

Add sugar mixture to blueberries and stir gently to coat.

Roll out pie dough for the bottom crust and transfer to a 9” pie plate.

Pour blueberry mixture into the pie plate and dot with butter.

Roll out dough for top crust and place on top of the pie, crimping the edges.  Cut slits for steam to escape.

Bake pie on the baking sheet for 50 – 60 minutes, or until crust is a deep golden and the fruit is bubbling;  you may need to cover the edges with aluminum foil or a pie ring if they get too brown.

Greek Yogurt Ice Cream – adapted from Gourmet magazine

The ice cream can be made up to 3 days ahead;  if you make it the day you’re serving it, it needs 4 – 6 hours to harden in the freezer before serving.

  • 16 oz container 2% plain Greek yogurt
  • 1 cup heavy cream
  • 1/2 cup 1% milk
  • 3/4 cup sugar
  • 2 tsp fresh lemon juice
  • 1/2 tsp vanilla

Combine all ingredients in a blender and puree until smooth and the sugar has dissolved.  Refrigerate mixture (in blender) until quite cold.

Freeze in an ice cream maker according to directions, then transfer to a freezer-safe container to harden.  Let soften at room temperature for about 20 minutes before serving.

Coffee Kahlua Brownie Ice Cream

by Jennifer

This turned out to be a great way to use leftover brownies, and was given two thumbs up by every member of my family!

  • 2 cups heavy cream
  • 1 cup 2% milk
  • 3/4 cup sugar
  • 1 1/2 tsp instant espresso powder
  • 1/8 tsp salt
  • 2 large eggs
  • 1/4 cup Kahlua
  • 1 1/2 cups chopped brownies

Combine cream through eggs in a heavy saucepan and bring mixture, whisking often, to 175 degrees over moderate heat.

Pour custard into a bowl through a fine mesh sieve, discarding any solids.

Let cool to room temperature, stirring occasionally, then stir in Kahlua and refrigerate, covered with plastic wrap, for at least 8 hours.

Freeze custard in an ice cream maker according to instructions,

and in the last 5 minutes add the brownies.

Transfer ice cream to a freezer-safe container and freeze for at least 4 hours before serving.

Toffee Almond Ice Cream with Hot Fudge

Toffee Almond Ice Cream with Hot Fudge

by Jennifer

For tonight’s hot fudge sundaes, I used my favorite hot fudge from childhood, Sander’s Milk Chocolate Hot Fudge.  It hails from Detroit, where my dad grew up, and is more a mix of milk chocolate and caramel, rather than a deep, dark fudge sauce.  You can use your favorite brand, or buy some Sander’s for yourself on-line (

  •  2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 large eggs
  • 1/8 tsp salt
  • 1/2 cup chopped almonds
  • 1/2 cup sliced, toasted almonds
  • 1/2 cup toffee bits, such as Heath Bits ‘O Brickle Toffee

In a heavy, medium-sized pot, combine the cream, milk, sugar, eggs, salt and chopped almonds.

Over medium heat, cook, whisking frequently, until a thermometer registers 175 degrees.

Strain custard into a bowl through a fine-meshed sieve, discarding chopped almonds.  Let custard cool to room temperature, stirring occasionally;  refrigerate, covered, overnight.

Freeze custard following your ice cream maker’s instructions;

about 5 minutes before the ice cream is done, add the sliced, toasted almonds and toffee bits.

Spoon into a freezer-safe container and freeze for a few hours before serving, ideally with hot fudge.

Homemade Vanilla Ice Cream with Candied Ginger and Chocolate Chunks

By Jennifer

Ice cream!

Hot fudge sundae, anyone

Ice cream is easy to make, but it does take a little planning.  I make the custard base the day before I want to eat the ice cream, so it can chill overnight.  Make sure to put your freezer base from your ice cream maker in the freezer to chill overnight, too.  You will need a food thermometer to make sure you hit the right temperature while cooking the custard.

  • 2 cups heavy cream
  • 1 cup 2% milk
  • 1/2 cup sugar
  • 2 large eggs
  • 1 vanilla bean;  using a sharp knife, cut a slit the length of the bean
  • 1/2 cup candied ginger, finely chopped (I used soft diced ginger from King Arthur Flour)
  • 1/2 cup good bittersweet chocolate (around 70% cacao), coarsely chopped

Splitting vanilla bean

Cooking the custard

Combine the cream, milk, sugar, eggs and vanilla bean in a medium-sized heavy pot.

Custard has reached 175 degrees

Cook this mixture over medium heat, whisking frequently, until a food thermometer reaches 175 degrees.

Strain custard through a fine-mesh sieve

Pour the mixture through a fine-mesh sieve into a bowl, to catch the bean and any cooked egg pieces.  Scrape any remaining seeds from the vanilla bean and add them to the custard.  Let the custard cool to room temperature, stirring occasionally;  cover with plastic wrap and chill in the refrigerator overnight.

Custard is in the ice cream maker

Freeze the custard following your ice cream maker’s instructions;

Adding candied ginger

Adding chocolate chunks

about 5 minutes before the ice cream is finished, add the ginger and the chocolate.

Ice cream!

Scoop ice cream into a freezer-safe container and freeze for at least a few hours before serving.

Serve with Homemade Chocolate Fudge Sauce.

Hot fudge sundae, anyone