Monday, March 21, 2011
Blueberry Sour Cream Ice Cream
Every summer when my family’s blueberry farm opens for business (and believe me, I am counting the days!) the first thing I look forward to doing is eating those enormous, sweet, delicious berries fresh from the bush. The second is eating a enormous, sweet, delicious cone of home churned blueberry ice cream they make at the farm. It is pure, creamy and wonderful. Smooth save the lone whole berry straggler here and there. This last fall, shortly after I finished the last of the farm-churned ice cream I had a wave of longing for the flavor of summer & family tradition. I started flipping through cookbook after cookbook looking for a recipe that might come close to the wonderful ice cream I was used to. Finally I came across this ice cream recipe. While it’s not a replica of the farm’s ice cream (I’m guessing that’s a closely guarded secret- dang it!) it was enough to tide me over until July when blueberry season rolls around here again. The sour cream gives it just the tiniest bit of tang and the berries give the ice cream that gorgeous purple color.
One Year AgoCherry Pecan Oatmeal Cookie Bars
Two Years AgoSoft-Yet-Crunchy Peanut Butter Cookies
Other Favorite Ice Cream RecipesPeanut Butter (and Jelly!) Ice Cream
Blueberry Sour Cream Ice Creamprintable recipe
makes 1 quart
1 cup blueberries, fresh or frozen (if frozen, thaw and drain before using)
1/3 cup sugar
pinch of salt
grated zest and juice of 1/4 lemon
3/4 cup heavy cream
3/4 cup sour cream
Directions:In a medium sauce pan bring the blueberries, sugar, salt, lemon zest and lemon juice to a boil. When the mixture is boiling and the berries burst, about 3 minutes, remove from heat.
Pour the mixture into a blender and puree until relatively smooth (it will never be completely smooth). Pour the heavy cream and sour cream into the blender and mix until combined.
Transfer the mixture to a bowl and chill completely in the refrigerator.
Pour into the bowl of an ice cream maker and churn according to manufacture instructions.
Freeze in an air tight container.
Source: Baking From My Home to Yours by Dorie Greenspan