Blueberry Sour Cream Ice Cream

Great way to use up leftover sour cream. And no eggs needed!

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.

as published in Baking: From My Home to Yours by Dorie Greenspan

Ingredients:
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

Steps:
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.

Enjoy!
Ms. Pantry Raid

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Creme Fraiche Ice Cream

Creme Fraiche Ice Cream: still fabulous eats even when the wind chill drops to -8.

So yeah, this blog is supposed to be about being frugal: using things up, saving money, etc. etc. So I suppose you are wondering, “why is it that time after time this woman is showing us recipes with expensive ingredients – I mean creme fraiche for godssake?” Really, I had good intentions of sharing my experiences using up the odd ingredients laying around my kitchen. But somehow, last night’s pizza debacle – which started off with good intentions of using up a  pound of lamb sausage and half a bag of frozen spinach –  did not make for good eats (oy – definitely not), let alone good reads. So today, on a frigid day in January, I’m sharing something a little more fun –  Creme Fraiche ice cream.

Creamy and tart and absolutely wonderful; this lemony ice cream is out of this world. Its fruity tang is perfect for summer. Which is exactly when I made it… And it’s been sitting in a non-descript tupperware buried in my freezer for months. Trust me, this speaks much more about my forgetful nature than it does of the quality of the ice cream. I brought it out of its hibernation last night.  Swoon! My beloved ice cream, how could I have forgotten you?! Quite simply, this ice cream is potentially one of the best desserts I’ve ever made.  You should make it too.

The Best Ice Cream Ever

Creme Fraiche Ice Cream from Patrick O’Connell’s Refined American Cuisine (the second recipe I’ve featured from that book – the other one is the Aged Gouda Mac and Cheese).

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