• If you're not using a pre-baked pie crust, bake your pie crust at 375℉ / 190℃ for 20 minutes, or until it turns golden brown.

Wild Blueberry Jam

• Add the frozen wild blueberries and sugar to a medium sized saucepan. Zest the lemon into the pan, then add in 1 tbsp. of lemon juice.
• Set the saucepan over medium heat, stirring occasionally until the mixture starts to simmer.
• In a small bowl, mix together the corn starch and the remaining 1 tbsp. of lemon juice. Let the jam simmer for 2 minutes, then, while constantly mixing, stir the corn starch slurry into the jam.
• Continue stirring until the jam thickens. Once the jam thickens, remove it from the heat and transfer it to a shallow bowl. Set the jam in the freezer while you make the ice cream.

No-Churn Mascarpone Ice Cream

• Add the heavy whipping cream to a large mixing bowl. Beat with a hand mixer or with a stand mixer fitted with the whisk attachment, until stiff peaks form.
• To a medium sized mixing bowl, add in the mascarpone, sweetened condensed milk, salt, and vanilla. Beat the mixture just until it's cohesive.
• Pour the mascarpone mixture into the whipped cream. Gently fold the mascarpone mixture into the whipped cream until the mixture is cohesive.
• Crumble ~½ of the pie crust into the ice cream and fold until well combined. Then add in ⅓ of the wild blueberry jam and do a couple of big folds to mix the jam into the ice cream.
• Pour ½ of the ice cream into your prepared loaf pan. Dollop ½ of the remaining jam over the ice cream, and crumble ½ of the remaining pie crust over the top of the ice cream. Use a knife to gently swirl the jam and pie crust into the ice cream.
• Repeat with the remaining ice cream, jam, and pie crust. Cover the pan with plastic wrap and set it in the freezer for at least 4 hours, or until the ice cream is firm.
• Scoop, serve, and enjoy!