Blueberry Ice-Cream Bars

Blueberry Ice-Cream Bars
Blueberry Ice-Cream Bars
Makes approximately 18 (2x3-inch) bars
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  1. 1½ cups graham-cracker crumbs
  2. 1½ cups crushed pretzel sticks
  3. 1 cup finely ground toasted slivered almonds
  4. ¾ cup firmly packed light brown sugar
  5. 1 teaspoon salt
  6. ¾ cup butter, melted
  7. 2 quarts Blueberry Ice Cream (recipe follows)
  8. 1 cup Blueberry Compote (recipe follows)
  9. Garnish: fresh blueberries and fresh mint
Blueberry Ice Cream
  1. 3 cups half-and-half
  2. 1 cup sugar
  3. 2 teaspoons vanilla extract
  4. ½ teaspoon salt
  5. 9 egg yolks
  6. ¾ cup Blueberry Compote (recipe follows)
Blueberry Compote
  1. 2⁄3 cup sugar
  2. 1 teaspoon cornstarch
  3. 1⁄8 teaspoon salt
  4. 3 cups blueberries
  5. 1⁄3 cup water
  6. 1 teaspoon lemon juice
  1. 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.
  2. 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.
  3. Prepare Blueberry Ice Cream.
  4. 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
  1. 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.
  2. 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.
  3. Transfer mixture to an airtight container, and refrigerate for at least 2 hours. Add Blueberry Compote, and whisk to combine.
  4. 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.
Blueberry Compote
  1. 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.
  1. *You may substitute cheesecloth for a fine-mesh sieve, if desired.
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