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1
In a medium saucepan, combine the cream, milk, and 3/4 cup sugar.
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2
Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves.
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3
Bring to a gentle boil over medium heat.
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4
In a medium bowl, beat the egg yolks until thickened.
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5
Whisk 1 cup of the hot cream into the egg yolks.
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6
Whisking, gradually add the egg mixture in a slow, steady stream into the hot cream.
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7
Return to the heat and cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
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8
Remove from the heat and strain through a fine mesh strainer into a clean container.
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9
Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
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10
Refrigerate until well chilled, about 2 hours.
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11
In a medium saucepan, combine 1 cup of the strawberries, 1 cup of the blueberries, the remaining 3/4 cup sugar and the lemon juice.
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12
Cook over medium heat, stirring occasionally, until mixture starts to thicken, about 10 minutes.
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13
Combine the chilled strawberries and the chilled cream mixture.
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14
Pour the mixture into the bowl of an ice cream machine and freeze according to the manufacturer's instructions.
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15
Spoon 1/2 of the churned soft ice cream into the prepared crust.
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16
Cover with plastic wrap and freeze until firm, about 1 hour.
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17
Transfer the remaining pint of ice cream to an airtight container and freeze until ready to serve.
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18
In a small bowl, combine the remaining 1/4 cup of strawberries, 1/4 cup blueberries, and 1 teaspoon of sugar.
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19
Toss gently to combine.
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20
Remove the frozen pie from the freezer and slice with a sharp knife dipped in hot water.
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21
Place on dessert plates and top each serving with a dollop of coconut whipped cream and tablespoonful of the berries.
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22
Preheat the oven to 350 degrees F.
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23
In a bowl, combine the cookie crumbs, butter and sugar in a bowl and blend with a mixer or by hand.
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24
Transfer to a 9-inch pie pan and press into the bottom and up the sides with your fingers.
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25
Place another 9-inch pie pan on top of the crust and press firmly to smooth and pack the crust.
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26
(Some of the crust may spill over the edges of the pan.)
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27
Brush the crust with the egg white.
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28
Bake until golden, 10 to 15 minutes.
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29
Remove from the oven and cool.
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30
Refrigerate, tightly covered, for 1 hour before using.
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31
In a bowl, whip the cream until soft peaks start to form.
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32
Add the sugar and whip until stiff peaks form.
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33
Whip in the coconut milk.
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34
(The whipped cream will loose some of its volume with the addition of coconut milk; do not be alarmed.
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35
This is meant to be a loose whipped cream.)
