I made this blueberry pie last weekend, but didn't eat it until this weekend since we already had the passionfruit yogurt creme pie and because it needed something--Dr. Bob's Blueberry Ice Cream.
If you don't know who Dr. Bob is, then you don't take your food seriously, at least your desserts. The most memorable frozen delights I have had were the watermelon glace and the blueberry glace at the now closed Elements (chef Onil), the shave ice at Get Shaved, the shave ice in Hawaii and Dr. Bob's handcrafted ice cream.
Dr. Robert Small was a professor at Cal Poly Pomona (in Pomona, CA) where he about wine, food and beverage management and he decided to produce a premium ice cream using the finest ingredients. That means it is high in butterfat. We were introduced to his blueberry ice cream.
We initially tasted the blueberry ice cream at BabyCakes Baking Company. Unfortunately, BabyCakes now carries Fosselman's Ice Cream (also a very good ice cream that I had while living in Pasadena). As dedicated pie people, we are not really cupcake lovers. If I'm going to have a cake, it had better be made of frozen yogurt or ice cream--no cake.
So when it came blueberry season again this year, Ian went down to see if they had blueberry ice cream. On our first try, we found it was closed on Sundays. Then later Ian made the horrific discover--they no longer sold Dr. Bob's and we had a blueberry pie that needed blueberry ice cream.
We looked around and there was no distributor of Dr. Bob's in our area and even if we drove to Santa Monica we'd have to call each distributor to check and see if they carry blueberry ice cream. I wasn't even sure if it was still in season so I sent an email to Dr. Bob's.
I got a response Monday, but they couldn't tell if their distributors carried blueberry. I was thinking I'd have to call each store when I got an email that the Orange County Surfas had ordered six pints of blueberry. I asked Ian to pick up one and he came home Thursday with two pints.
So Thursday for dinner we had a healthy slice of blueberry pie with a large scoop of Dr. Bob's handcrafted Blueberry Ice Cream. Friday, I did some more baking--blueberry-nectarine pie, an apple crisp and another tomato pie (with heritage tomatoes, sage, thyme, rosemary and chives from our garden). The white balls are tapioca pearls because my husband bought the pearls instead of what I usually buy.
Then I watched "Pulp Fiction" where one character says he'll be back faster than you can say...blueberry pie. "Pulp Fiction" was filmed in Los Angeles, but I don't know if Quentin Tarantino is a fan of pies (blueberry or not).
For breakfast, I had blueberry pie with blueberry ice cream. That's two servings of fruit and dairy, right? What makes Dr. Bob's so good is the creamy intensity of the blueberry without being too sweet. The layering of the two blueberry tastes--the ice cream and the pie (honey no sugar and no filler), is what puts Ian and I in blueberry heaven.
