Blueberry Pie and Vanilla Bean Ice Cream

I made this wonderful dessert for my husband's birthday this past weekend. Here are the recipes:

Vanilla Bean Ice Cream

• 3 cups half-and-half
• 1 cup whole milk
• 3/4 cupsugar
• 2 tablespoons peach preserves (got this from Alton Brown's recipe)
• 1  vanilla bean, split and scraped

Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Pour mixture into lidded container and refrigerate mixture overnight.

Remove the hull of the bean. Freeze mixture in ice cream freezer for 30 minutes. Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

Blueberry Pie


Filling:

• 1/2 cup sugar
• 1/4 c tapioca flour
• 1/4 c AP flour
• 1/2 cup maple syrup
• 4 cups blueberries
• 1 tablespoon fresh lemon juice

Pie crust:
2 1/2 c AP flour
2 1/2 Tbs granulated sugar
1 tsp salt
1 tsp baking powder
7 Tbs lard, chilled
3 Tbs butter, chilled
5-7 tablespoons ice water


To make the crust, in a large food mixer, stir together flour, sugar, salt and baking powder. Work the butter in, on "sitr" level, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, and adding only enough of the water to form a rough mass. Form into two balls and refrigerate for about 20 mins before rolling out. Lay one 12 in round of crust for bottom. Meanwhile, mix together ingredients for filling and transfer to the pie. Place the other 12 in round pastry on top and pinch sides to close. Make appropriate slits to allow air release.