Blueberry Pie and Ice Cream - The Perfect Puree of Napa Valley

Ingredients

• 150 g. sugar
• 3 g. ice cream stabilizer
• 150 g. cream
• 400 g. milk
• 50 g. glucose syrup
• 2 ea. cinnamon sticks
• 20 ea. cardamom pods
• 13 g. vanilla bean paste
• 250 g. mascarpone cheese, softened
• 340 g. IQF Wild Blueberries
• 75 g. The Perfect Purée Blueberry Puree, thawed
• 45 g. sugar
• ½ ea. lemon juice
• 98 g. unsalted butter, softened
• 80 g. brown sugar
• 50 g. granulated sugar
• 1 ea. egg yolk
• ½ tsp. vanilla
• 90 g. oat flour
• ½ tsp. baking soda
• ½ tsp. cinnamon
• ½ tsp. salt
• 133 g. GF rolled oats
• 60 g. egg whites
• 120 g. granulated sugar
• 10 g. powdered sugar
• freeze-dried blueberries as needed
• 113 g. The Perfect Purée Blueberry Puree, thawed
• 10 g. sugar