Blueberry Sour Cream Ice Cream |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Recipe adapted from Baking From My Home to Yours by Dorie Greenspan this looks very yummy! Ingredients:
1 cup blueberries |
1/3 cup sugar |
2 tablespoons lemon or lime juice |
3/4 cup heavy cream |
3/4 cup sour cream |
Directions:
1. Place the blueberries, sugar and lemon juice into a medium saucepan over medium heat, stirring for about 3 minutes, or until the mixture boils and theblueberries start to pop and soften
2. Turn the mixture into a blender or food processor and whir until you have a fairly homogenous mixture, though it will never become completely smooth.
3. Add the cream and sour cream and pulse until just blended.
4. Taste, and add a little more sugar or lemon juice if required.
5. Refrigerate until chilled before churning into ice cream.
6. Scrape into the bowl of an ice cream maker and churn according to manufacturers instructions.
7. Transfer the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.
8. Makes about 1 Pint
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