Blueberry Ice-Cream Bars
Makes approximately 18 (2x3-inch) bars
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- 1½ cups graham-cracker crumbs
- 1½ cups crushed pretzel sticks
- 1 cup finely ground toasted slivered almonds
- ¾ cup firmly packed light brown sugar
- 1 teaspoon salt
- ¾ cup butter, melted
- 2 quarts Blueberry Ice Cream (recipe follows)
- 1 cup Blueberry Compote (recipe follows)
- Garnish: fresh blueberries and fresh mint
Blueberry Ice Cream
- 3 cups half-and-half
- 1 cup sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 9 egg yolks
- ¾ cup Blueberry Compote (recipe follows)
- 2⁄3 cup sugar
- 1 teaspoon cornstarch
- 1⁄8 teaspoon salt
- 3 cups blueberries
- 1⁄3 cup water
- 1 teaspoon lemon juice
- Spray a 9x13-inch pan with baking spray with flour. Line with parchment paper, allowing at least 3 inches to overlap sides of pan. Spray again, and set aside.
- In a large bowl, combine graham-cracker crumbs, pretzels, almonds, brown sugar, and salt. Add melted butter, and stir to combine. Press mixture into bottom of prepared pan. Freeze for at least 30 minutes.
- Prepare Blueberry Ice Cream.
- Spread ice cream over crust. Pour Blueberry Compote onto ice cream, using a knife to swirl compote and ice cream together; smooth top. Freeze for 6 hours, or overnight. Cut into bar-size portions. Garnish with blueberries and mint, if desired. Bars can be stored, frozen, in a freezer-safe container for up to 1 week.
Blueberry Ice Cream
- In a medium saucepan, combine half-and-half, sugar, vanilla extract, and salt. Bring mixture to a boil over medium-high heat, whisking often, until sugar is dissolved. Remove mixture from heat.
- In a medium bowl, whisk egg yolks until smooth. Using a ladle, pour 1 cup hot half-and-half mixture in a slow, steady stream into yolks, whisking constantly. Add another cup half-and-half mixture, whisking to combine. Transfer mixture back to pan, whisking to combine. Cook over medium heat, stirring constantly, until temperature registers 170° on an instant-read thermometer or mixture is thick enough to coat the back of a wooden spoon. Strain mixture through a fine-mesh sieve* into a stainless-steel bowl set in an ice-water bath. Let cool completely, stirring often.
- Transfer mixture to an airtight container, and refrigerate for at least 2 hours. Add Blueberry Compote, and whisk to combine.
- Using an ice-cream maker, freeze according to manufacturer’s instructions. Transfer ice cream to a freezer-safe container. Freeze for at least 4 hours before serving. Ice cream can be stored, frozen, for up to 2 weeks.
- In a small saucepan, combine sugar, cornstarch, and salt. Add blueberries, crushing approximately ¼ cup berries to release juices; stir to combine. Add water and lemon juice, stirring to combine. Bring mixture to a boil over medium-high heat. Reduce heat, and simmer for 5 to 7 minutes. Remove from heat, and let cool completely. Compote can be stored, refrigerated, in an airtight container for up to 5 days.
- *You may substitute cheesecloth for a fine-mesh sieve, if desired.