Blueberry Sour Cream Ice Cream
My local farmer market doesn’t have big offering of fruits in the summer. But there is one stall that sells these gorgeous little berries. While I love all kinds of berries, blueberries is probably my favorite. Two summers ago, the same farmer family had sour cherries, and I made this Fresh Sour Cherry Cobbler. Unfortunately this year, they didn’t have any sour cherry because the frost killed their plants earlier this spring. BUT, they had tons of blueberries! They were all so perfect, small and medium-sized, and sweet. I had been eyeing this blueberry ice-cream recipe since I got Dorie’s cookbook last year, and I was excited to be able to finally try it since I have never had blueberry ice-cream. . The one thing that I noticed right away was that it only makes one pint. I don’t know about your household, but one pint of ice-cream really doesn’t go far at our household. I decided to double the batch and make one quart instead. While this recipe doesn’t use any egg yolks, it still produces a creamy ice-cream, thanks to the generous amount of sour cream. I was really glad that I decided to double the amount right away. If you are a blueberry lover, this recipe is going to give you a true blissful blueberry experience in a bowl!
Adapted from Baking from my Home to Yours by Dorie Greenspan
1 cup blueberries – fresh or frozen (if frozen, thaw and drain)
1/3 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
Put the blueberries, sugar, salt and lemon zest and juice into a medium nonreactive saucepan and cook over medium heat, stirring, until mixture boils and the berries pop and soften, about 3 minutes.
Turn the berries into a blender and whir until you have a fairly homogeneous puree, about one minute. (It will never be completely smooth, and that’s just fine.) Add the heavy cream and sour cream and pulse just to blend. Taste and, if you’d like, add a squirt more lemon juice or a tiny bit more sugar.
Pour the custard into a bowl and refrigerate until it is chilled before churning it into ice cream.
Scrape the chilled custard into the bowl of an 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 firm enough to scoop.
Yield: 1 pint