Blueberry-sour Cream Ice Cream |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 5 |
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This ice cream is from Dorie Greenspan From my home to yours cookbook. It's super easy to make and has the best flavor. Don't let the sour cream scare you off, it 's really good in ice cream! Ingredients:
1 cup blueberries-fresh or frozen ( if frozen, thaw and drain) |
1/2 cup sugar, or more to taste |
pinch of salt |
grated zest and juice of 1/4 lemon ( or lime, as you prefer) ,or more juice to taste |
3/4 cup heavy cream |
3/4 cup sour cream |
Directions:
1. Put the blueberries, sugar, salt, and lemon zest and juice in a medium nonreacitve sausepan and cook over medium heat, stirring. until the mixture boils and the berries pop and soften, about 3 minutes
2. Turn the berries into a blender and whir until you have a fairly homogeneous puree, about 1 minute.( It will not be completley smooth, and that's just fine)
3. Add the heavy cream and sour cream and pulse just to blend. Taste and, if you'd like, add a squirt more lemon or a tiny bit more sugar.
4. Pour the custard into a bowl and refrigerate until it is chilled before churning it into ice cream.
5. Scrape the chilled custard into the bowl of and ice cream maker and churn according to the manufacturer's instructions. Pack the ice cream into a container and freeze for at least 2 hours, until it is frim enough to scoop.
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