It’s been awhile! Yeah, I’m inherently lazy in case you haven’t noticed. That’s really the only reason for my hiatus. Well, and my birthday was last month and I’ve been going through one of those “what does it all mean?” phases. And I seriously understand the mid-life-chuck it all, buy a convertible or run off to an island somewhere-crisis.
But I digress. We are talking about a super easy-schmeasy ice cream recipe today. One that requires no egg-custard making – score! And makes use ripe, in-season, bursting with flavor blueberries. Double score!
Alright, I’ll be brutally honest. The ONLY REASON I’m making anything with blueberries is due to a new “get out of your comfort zone” blogging event on a forum I visit WAY-TOO-OFTEN. I cannot stand blueberries. There. I said it out loud. CANNOT STAND BLUEBERRIES. They are about the only fruit I do not like. One of the only foods I don’t like. Period. But I rose to the occasion and came up with a dish.
On previously-mentioned-forum, someone asked about ways to use up sour cream. For some reason, I thought ice cream. So in a six-degrees of separation way, I thought sour cream blueberry ice cream would do just fine to fit my blueberry requirement. A quick Google turned up (lo and behold) a Dorie Greenspan recipe that the Tuesday’s With Dorie group made some time back. Another score! And really, I just couldn’t resist the color.
So, verdict? This was very tangy, very lemony. Kinda reminded me a lot of the creme fraiche ice cream I made a long time ago, but not nearly as creamy. And not very blueberry-y. But gosh, that color. Gorgeous! So if you’ve got some leftover sour cream, some blueberries and you want ice cream, give it a go! But one final note: this does not freeze well. The next day, it will be hard as a rock. No matter, just take it out of the freezer a bit before you eat it.
Blueberry Sour Cream Ice Cream
as published in 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
1. 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.
2. 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.
3. Pour the custard into a bowl and refrigerate until it is chilled before churning it into ice cream.
4. 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.
Ms. Pantry Raid