First, let me say that it’s not my usual style to eat a whole pint of ice cream in one sitting, let alone contemplate how long it would take to make another batch of this particular flavor so I could have more of it that same evening. Yet the other night I did just that with this refreshing new flavor I’d made—blueberry buttermilk pie ice cream.
Now, before I explain how I found myself on the couch scraping the edges of my container with my spoon in an attempt to get the every last bit of ice cream, let me say that this flavor was inspired by many things—namely pie and ice cream. Of course, with a name like blueberry buttermilk pie ice cream you’re probably nodding your head and saying, “Of course it was.” But here’s the thing—I set out to make a pie but ended up with ice cream. How often does that happen?
A few weeks ago, I spotted a recipe for blueberry buttermilk pie. Like all buttermilk pies, it was a custard-based dessert made with buttermilk, eggs, and sugar, but this one was dolled up for summer with a couple of handfuls of blueberries added to the mix. It sounded lovely. That said, this time of year when it’s sweltering outside, I prefer to eat cold things instead of hot. So instead of baking a pie, I wondered how the combination would taste if I turned it into ice cream instead.
It took a couple of experiments, but ultimately my hunch proved correct. Sweet and juicy blueberries, tangy buttermilk, and cinnamon-sugar flecked pieces of piecrust all frozen into a creamy cool treat make this a very satisfying summertime dessert. Not to mention, you don’t have to worry about having your oven on for hours. And when it’s this hot outside, that can be the very best thing.
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