Tuesday, 17 August 2010
Blueberry Sour Cream Ice Cream
- 1 cup blueberries (fresh or frozen, if frozen, thaw and drain)
- 1/3 cup sugar, or more to taste
- Pinch of salt
- Grated zest of one lime
- Juice of 1/2 a lime, or more juice to taste
- 3/4 cup heavy cream
- 3/4 cup sour cream
In a medium saucepan cook blueberries, sugar, salt, lime zest and juice over medium heat, stirring, until mixture boils and the berries pop and soften, about 4 minutes.
Pour the berry mixture into a blender and whirl until a seemingly homogeneous puree is achieved, about 1 minute. The mixture will not be completely smooth. Add the heavy cream and sour cream and pulse to blend. Taste and add a bit more lime juice or sugar if you choose.
Pour the blend into a bowl and refrigerate until it is chilled before churning into ice cream.
*I used the best quality heavy cream and sour cream I could find.