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.


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