Blueberry Pie Ice Cream

I made two versions of this. The "Fruity Base" tasted much more like gelato than ice cream; I didn't cook it and the proportion of berries to cream was half and half. The other was much more ice cream-y and will last longer in the freezer without getting too hard.

Fruity Base:
3 cups blueberries (washed and patted dry)
3 cups whipping cream
1 1/2 cups sugar
1 tsp vanilla
1/4 cup brandy

Combine all ingredients in blender and process until smooth and thick. Transfer to ice cream machine and process as directed. Meanwhile, make "milk bites."

Custard Base:
3 cups whole milk
2 cups blueberries
1 1/2 cups sugar, separated
6 egg yolks
1 tsp vanilla
1 recipe milk bites

Process milk, blueberries, and 1 cup sugar in blender until smooth. Beat egg yolks and 1/2 cup sugar with electric mixer until pale and smooth. Heat blueberry mixture over medium heat, until a near simmer, but do not boil (if mixture bubbles a couple times, you will know it is ready!). Very slowly add hot blueberry mixture to egg yolks, beating constantly. When fully incorporated, return to pot, and cook over medium-low heat until slightly thickened. Let custard cool a bit before processing in ice cream maker. When churned, stir in milk bites.


Milk bites:
1 cup dry milk powder
1/2 cup flour
1/4 cup sugar
2 tbsp cornstarch
1/4 tsp salt
4 tbsp butter
1 tsp (or more) milk

Combine dry ingredients in bowl and mix thoroughly. Work in butter with fingers until fine crumb forms. Stir in milk until mixture is still crumbly, but begins sticking together. Press very firmly into the bottom of the bowl or a greased cookie sheet, and place in freezer until ready to incorporate into ice cream.

When ice cream is churned, but still soft, gently fold in "milk bites." Freeze for at least 1 hour before serving.