Blueberry Pie Ice Cream

In a saucepan, heat 1 cup of heavy cream, sugar, and salt. Cut the vanilla bean in half and scrape seeds into the mixture along with the vanilla bean pod. Stir until sugar is dissolved. Remove from heat and remove the bean pod.

Add the remaining 1 cup heavy cream, milk, vanilla extract, and crushed graham crackers.

Refrigerate mixture until thoroughly cooled.

Add chilled mixture to an ice cream maker and churn according to manufacturer’s directions.

Once churned, gently stir in pie filling and serve right away, or layer ice cream and pie filling in a container and freeze until desired hardness.

Makes a little over a quart. (4 1/2 cups to be exact.)