If you are serving ice cream on top of your slice, it should complement—not clash with—the flavor of the pie. Stick to simple, smooth ice creams without a lot of bells and whistles. Vanilla works with just about everything, but cinnamon can taste amazing with apple pie. Something with a single nut flavor (like pistachio) is also great with chocolate or a fruit galette.
If you scoop the ice cream right onto hot pie, the ensuing melt can make the crust soggy and mingle too much with the filling so that there are no longer distinct flavors: pie plus ice cream. Our opinion: Let the pie sit until it's just warm before serving it a la mode.
Choose (or make) an ice cream flavor that adds another dimension to the pie, even if it's just a mellow, creamy, vanilla accompaniment. In other words, no pumpkin ice cream with pumpkin pie. Let them play off of each other (like a lemon ice cream with a blueberry pie).
Finally, here are some pie-friendly recipes:
- Basic Vanilla Ice Cream, from the Kitchn
- DIY Wedding Lemon Ice Cream, from the Kitchn
- Recipe Review: Patricia Wells' Honey Ice Cream, from the Kitchn
- Buttermilk Rosemary Ice Cream, from the Kitchn
- Pistachio Ice Cream (using our new favorite technique from Jeni Britton) via Food and Wine
- Salted Butter Caramel Ice Cream, from David Lebovitz
- Cinnamon Ice Cream, from Gale Gand
What's your favorite pie-ice cream combination?