Blueberry Pie and Ice Cream Yields more than one serving depending on how it is plated Pastry Chef Aaron Davis (IG: @chefaedavis) | 📷: Sara Bishop

Ingredients for Spiced Ice Cream:

• 150 g. sugar
• 3 g. ice cream stabilizer
• 150 g. cream
• 400 g. milk
• 50 g. glucose syrup
• 2 ea. cinnamon sticks
• 20 ea. cardamom pods
• 13 g. vanilla bean paste
• 250 g. mascarpone cheese, softened

Method for Spiced Ice Cream:

1. Combine the sugar and the stabilizer.
2. Bring the cream, milk, and glucose syrup to a boil.
3. Stream in the sugar mixture while whisking; boil for 2 mins.
4. Add the cinnamon, cardamom pods, and vanilla bean paste; allow to steep for 30 mins.
5. Remove the spices and allow to cool completely.
6. Using a hand blender, emulsify the mascarpone cheese into the base.
7. Refrigerate overnight; spin the following.

Ingredients for Roasted Blueberry Jam:

• 340 g. IQF Wild Blueberries
• 75 g. The Perfect Purée Blueberry Puree, thawed
• 45 g. sugar
• ½ ea. lemon juice

Method for Roasted Blueberry Jam:

1. Combine all the ingredients in a shallow pan.
2. Roast at 350 F for 30 mins, stirring every 10 mins.
3. Cool before using.

Ingredients for Oatmeal Cookie Crumb:

• 98 g. unsalted butter, softened
• 80 g. brown sugar
• 50 g. granulated sugar
• 1 ea. egg yolk
• ½ tsp. vanilla
• 90 g. oat flour
• ½ tsp. baking soda
• ½ tsp. cinnamon
• ½ tsp. salt
• 133 g. GF rolled oats

Oatmeal Cookie Crumb Method: 

1. Cream the butter and sugars together.
2. Add the egg yolk and vanilla.
3. Scrape the bowl and add all the dry ingredients.
4. Loosely crumble onto a sheet tray lined with parchment.
5. Bake at 350° for 8 mins; stir, then another 5-8 minutes.

Freeze-Dried Blueberry Meringue:

• 60 g. egg whites
• 120 g. granulated sugar
• 10 g. powdered sugar
• freeze-dried blueberries as needed

Method for Freeze-Dried Blueberry Meringue:

1. Whip the egg whites and granulated to stiff peaks.
2. Sift the powdered sugar into the meringue and gently fold in.
3. Spread into a thin layer on a silpat lined baking sheet.
4. Sprinkle with crushed freeze-dried blueberries as needed.
5. Dehydrate at 180° for 4-5 hours.

Ingredients for Blueberry Chips:

• 113 g. The Perfect Purée Blueberry Puree, thawed
• 10 g. sugar

Method for Blueberry Chips:

1. Combine the sugar and puree.
2. Spread into a thin layer on a silpat-lined sheet tray.
3. Dehydrate at 180° for 3-4 hours.