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Chef Scott Peacock's sensational seasonal dessert comes together with ripe blueberries, vanilla ice cream, and a few kitchen staples. See the following slides for step-by-step instructions for getting it right.
Transfer to bowl and stir in melted butter.
Turn into 9-inch pie plate. With your fingers, press the crust onto the bottom and sides to form a firm, even layer. Bake until lightly golden. "Don't overbrown or the crust will have an overpowering flavor," Scott says. Allow to cool completely. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).
Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until the sauce is lightly thickened and cornstarch is well cooked. Set aside to cool, refrigerate sauce until completely chilled before proceeding. "Otherwise, you'll wind up with a blueberry milk shake," Scott says.
Spread in an even layer and top with the chilled blueberry sauce. Spoon on the remaining ice cream and spread to the edges. Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.
In chilled mixing bowl, whisk crème fraiche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. "It is very easy to go from smooth to grainy," Scott says. Spread cream mixture over pie.
Top the pie with fresh blueberries and serve with heated blueberry sauce on the side. "You think it's just ice cream pie, but thanks to the layering, every bite is a little bit different from the one before," says Scott.