Blueberry-Sour Cream Ice Cream

After getting a huge container of blueberries and a massive tub of sour cream at Costco this past weekend, I thought I'd give this recipe a try. The flavor of the fresh blueberries and the tang of the sour cream make this taste a little like blueberry cheesecake, especially since I topped it with some of the streusel topping I had leftover from making Peach Crumbles! Yummy!

Blueberry-Sour Cream Ice Cream
Makes about 1 pint

1 cup blueberries
1/3 cup and 1 tablespoon sugar
zest and juice from 1/2 lemon
pinch of salt
3/4 cup heavy cream
3/4 cup sour cream

1. combine lemon juice, zest, sugar, and blueberries in a medium saucepan and cook until berries soften and begin to burst apart, about 3 minutes
2. using an immersion blender, blend until smooth
3. add sour cream and heavy cream and blend again to combine
4. taste and add more lemon juice or sugar as necessary
5. chill in fridge until cold
6. add to ice cream maker and churn according to the manufacturers directions
7. put into a airtight container in the freezer until firm enough to scoop and enjoy!
(adapted from Baking: My Home to Yours)

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