In a large saucepan, combine sweetened condensed milk, evaporated milk, heavy cream, coffee creamer and blueberry syrup.
Heat on low, stirring often.
Gradually beat a small amount of the hot milk mixture into the egg mixture, then add the egg mixture to the saucepan, stirring constantly.
In a blender, puree the blueberries, pie filling and preserves; add to the saucepan.
Heat to 160 degrees (do not boil).
Remove from heat and cool quickly in an ice bath.
Refrigerate overnight.
Place mixture in an electric ice cream maker and freeze according to manufacturer's instructions.
When nearly frozen, mix in Blueberry Glazed Pie Crust.
*Blueberry Glazed Pie Crust: Preheat oven to 425 degrees. Place 2 refrigerated pie crusts on baking sheet. Spread blueberry preserves evenly over crusts and sprinkle with sugar. Bake 10 to 12 minutes. Cool then freeze. Chop into pieces before adding to ice cream.
Ingredients
Directions
In a large saucepan, combine sweetened condensed milk, evaporated milk, heavy cream, coffee creamer and blueberry syrup.
Heat on low, stirring often.
Gradually beat a small amount of the hot milk mixture into the egg mixture, then add the egg mixture to the saucepan, stirring constantly.
In a blender, puree the blueberries, pie filling and preserves; add to the saucepan.
Heat to 160 degrees (do not boil).
Remove from heat and cool quickly in an ice bath.
Refrigerate overnight.
Place mixture in an electric ice cream maker and freeze according to manufacturer's instructions.
When nearly frozen, mix in Blueberry Glazed Pie Crust.
*Blueberry Glazed Pie Crust: Preheat oven to 425 degrees. Place 2 refrigerated pie crusts on baking sheet. Spread blueberry preserves evenly over crusts and sprinkle with sugar. Bake 10 to 12 minutes. Cool then freeze. Chop into pieces before adding to ice cream.
