Blueberry Sour Cream Ice Cream

 

Ice cream truly is the one food I cannot resist. It doesn’t matter how much food I’ve eaten, if ice cream is mentioned my ears perk up and my belly says yes. It almost always makes me sick to my stomach but I do it every time…and it’s always worth it.

Joel and I were craving ice cream but wanted to try something unique that we hadn’t eaten before. We just happened to have an abundance of blueberries so I searched around some blogs and came across this recipe. It was definitely unique! I had never heard of putting sour cream in ice cream so I just had to try it. The finished product doesn’t have a sour cream taste but it had quite a tanginess. The blueberries give the ice cream a sweetness and a beautiful purple color. I would have prefered a stronger blueberry flavor so next time I may experiment by adding more blueberries and maybe decreasing the amount of sour cream slightly.

It’s totally worth a try if you are looking for something creamy, tangy and unique!

Blueberry Sour Cream Ice Cream
recipe from Laura’s Recipe Collection
makes 1 quart

1 cup blueberries, fresh or frozen (if frozen, thaw and drain before using)
1/3 cup sugar
pinch of salt
grated zest and juice of 1/4 lemon
3/4 cup heavy cream
3/4 cup sour cream

1. In a medium sauce pan bring the blueberries, sugar, salt, lemon zest and lemon juice to a boil. When the mixture is boiling and the berries burst, about 3 minutes, remove from heat.

2. Pour the mixture into a blender and puree until relatively smooth (it will never be completely smooth). Pour the heavy cream and sour cream into the blender and mix until combined.

3. Transfer the mixture to a bowl and chill completely in the refrigerator.

4. Pour into the bowl of an ice cream maker and churn according to manufacture instructions. Freeze in an air tight container.

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