This week's recipe was selected by Dolores of Chronicles in Culinary Curiosity, and the timing (for me, anyway) couldn't have been better. I made it a couple of weeks ago. We'd been picking buckets and buckets of blueberries recently, and my sister and her kids were coming to visit (actually to see the new kittens – who are we kidding?) and so I made this ice cream for dessert.
You can see the recipe on Dolores' website or you can find it on page 434 of Dorie Greenspan's Baking: From My Home to Yours.
I've never made ice cream with sour cream as part of the base before, and would I do so again? Heck yes! The texture and flavor of the finished ice cream were like cheesecake – not such a bad thing in my book! My sister and her kids AND my kids and husband all liked it, too.
So how about the process?
Super, super easy.
First thing you do is combine the blueberries, sugar, salt, zest and juice in a pot and cook them for about 3 minutes, til the mixture boils and the berries are soft.
Next up – put the mixture in a blender
and combine until the mixture is pretty smooth, but there are still bits of blueberry skin visible.
Add the remaining ingredients (sour cream and half 'n' half, in my case)
and run the mixer until everything is just combined.
Refrigerate this mixture at least an hour,
until it's all completely chilled.
(notice that even just chilled in the fridge, the sour cream in the mixture starts to firm the whole thing up a bit)
Then you pour the mixture into your ice cream maker and proceed as usual, and pretty soon…
Ice cream!! Scrape the soft ice cream out into a container and freeze at least a couple of hours.
- on a cone or in a cup – dish some up and enjoy!