Blackberry Hand Pie Ice Cream Sandwiches

Hi,

Last summer we had an abundance of blackberries in the garden so besides eating them straight from the bush I had the opportunity to try a number of uses of which ice cream was an absolute hit. Even more so, when combined with hand pies that made both pie lovers and ice cream lovers happy.

I can’ t wait to make them again this year: delicious home-made blackberry ice cream sandwiched between two blackberry filled hand pies.

It is in fact quite easy to make, the most difficult part is filling the pies because of their size. Otherwise, no big deal. 

Ingredients:

 for the ice cream:

• 450 g blackberries
• 100 g sugar
• 240 g sour cream
• 220 g double cream
• 1/3 teaspoon salt

 for the pie dough:

• 300 g flour
• 70 g almond meal
• 200 g cold butter
• 75 g sugar
• 1 large egg
• 1/3 teaspoon salt
• egg wash (1 egg yolk + 1 tablespoon milk)

 for the filling:

• 200 g blackberries
• 50 g sugar
• a pinch of salt
• ½ vanilla pod
• 1 teaspoon agar agar

Utensils:

• digital scale
• saucepans
• jug (1 liter volume)
• blender
• ice cream maker
• rolling pin
• cookie cutters
• stand mixer with paddle attachment
• kitchen brush
• baking tray
• parchment paper
• ice cream scoop
• spoons and knives

General info

When making ice-cream you have to follow the ice cream machine manufacturer’s instructions.

I have an ice cream maker attachment to my stand mixer that must be for at least 24 hours in the freezer to get the job done. I keep it constantly in the freezer during the summer so I don’t have to think in advance.

It is also very important that the mixture you are planning to turn into an ice-cream is as cold as possible, therefore I suggest to make it 24 hours ahead and keep it in the fridge. I usually transfer it into the freezer for half an hour before churning.

Wash and dry blackberries.

Place all the ingredients into a jug and blend. Cover and put it into the fridge for 24 hours then into the freezer for 30 minutes.

Next day, churn according to manufacturer's instructions. Transfer into a box and keep in the freezer until use.

Cut butter into small cubes (the colder the butter, the easier it is to work with).

Dump flour into the mixing ball of a stand mixer equipped with a paddle attachment, add butter cubes (scattered, not just in a big lump) and mix at low speed until crumbles start to form (pic 3.).

Add almond meal, egg, sugar and salt. Mix until it comes together.

Tip onto the countertop, quickly form the dough into a disc. Wrap in a piece of parchment or plastic bag and place in the fridge for 30 minutes.

While the dough rests in the fridge, it is time to make the filling.

Split vanilla pod open and scrape the seeds out. Add blackberries, vanilla (seeds and pod) sugar, salt and agar agar into a small saucepan.

Bring it to boil and boil for about 4-6 minutes. Set aside.

Roll the dough between 2 sheets of parchment paper until it is really thin (2-3 mm). You may need to dust it with some flour along the way to stop from sticking.

Preheat the oven to 180° Celsius.

Cut the dough with a cookie cutter or a glass. Add a teaspoon of filling into the middle of every second piece of dough, cover with another. Press the sides together with your fingertip. You might as well press them with a fork. Make tiny cuts on the top with a knife so that steam could escape. Place on a baking tray covered with parchment. Brush with egg wash.

Bake in the preheated oven for about 15 minutes until golden brown.

Wait till the pies cool to room temp.

Take a pie, scoop ice cream on top and finish off with another piece of pie.

That's it, you're done. Enjoy!