Monday, August 11, 2008

Tuesdays with Dorie: Erin and Shirlie's versions of Blueberry Sour Cream Ice Cream

First up: Erin's version of Dorie's Blueberry Sour Cream Ice Cream

Instead of blueberries I used frozen blackberries. I used about 1 1/2 cups to 2 cups of blackberry instead of the 1 cup it called for. I also put in the optional lime juice. Oh, and I used 2 % milk, not heavy cream. I didn't have heavy cream in the fridge and I am currently in an anti- "run to the grocery for just one ingredient" mode, so I used the milk I had in the fridge. This is also why I used blackberries because I had an open bag from Trader Joes in the freezer that have been there longer than I would like to admit.

This stuff is great. Not too much sugar, so it allowed some of the tartness to shine through. And, it was even healthier b/c I used milk not cream. So, this one was probably more like a sorbet, but I thought it was delicious. Even Eddie, my "dessert isn't dessert unless it involves chocolate" husband liked this one.

Shirlie's Version of Dorie's Blueberry Sour Cream Ice Cream

This week's TWD dessert was selected by Dolores, of Chronicles in Culinary Curiosity, blueberry sour cream ice cream. Minimal fuss, fast set up and delicious pay-off. I hemmed and hawed about the recipe for a number of reason. I figured since it involved fruit, my husband would only tolerate it, and not actually enjoy it. I, on the other hand, can get behind another fruit based dessert, especially since I'm a new fruit dessert convert, thanks to this run of summertime desserts at TWD. Secondly, I really need to lay low with the cooking and baking because of our move, which is now right around the corner. I mean, we're finally able to see some space in the freezer so I wasn't sure it would be a good idea to make a vat of ice cream. Well, fast forward to Monday afternoon, and after another self-satisfied gaze at the progress I've made using up stuff in the freezer, I realized there was an old bag of frozen blueberries which had been hidden for a very long time! Total fate, I tell you. The other ingredients are easily found on-hand as well: sour cream, lemon zest, heavy cream. Since I didn't have heavy cream, I subbed whole milk which didn't take away from the richness or creaminess. This ice cream was really good, despite not having an egg-based custard, which usually means a creamy, delicious ice cream, in my book. I also added a splash of vodka, which is a tip from "Perfect Scoop," by David Lebovitz, to keep the ice cream from freezing solid. I was really happy with this ice cream, especially given how easy it was to prepare. And much to my surprise, my husband approved of it, even though there was no chocolate involved. He deemed it "refreshing." My daughter, on the other hand, wasn't a fan, but perhaps her palate is not quite sophisticated enough!

Please visit the other TWD bloggers to see their lovely creations. Full recipe after the jump.

Blueberry Sour Cream Ice Cream
Dorie Greenspan, Baking, From My Home to Yours

1 cup blueberries (fresh or frozen, if frozen, thaw and drain)
1/2 cup sugar, or more to taste (I used 1/4 cup and it was sweet enough)
grated zest and juice of 1/4 lemon(or lime, as you prefer), or more juice to taste
3/4 cup heavy cream (I used 1 cup whole milk)
3/4 cup sour cream (I cut back to 1/2 cup and compensated with an extra quarter cup of milk, totaling 1 cup whole milk)

1/2 teaspoon neutral flavored vodka*
*(this was my own addition, to ensure a creamier finish)

1) Put blueberries, sugar, salt and lemon zest and juice in a medium non-reactive saucepan and cook over medium heat, stirring, until the mixture boils and the berries pop and soften, about 3 minutes.

2) Turn the blueberries into a blender and whir until you have a fairly homogenous puree, about 1 minute. (it will not be completely smooth, and that's OK). Add the heavy cream and sour cream, and pulse just to blend. Taste and, if you'd like, add a squirt more lemon juice or a tiny bit more sugar.

3) Pour the custard into a bowl and refrigerate until it is chilled before churning it into ice cream.

4) Scrape the chilled custard into the bowl of an ice cream maker and churn according to manufacturer's instructions. Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.

Storage: Packed tightly in a covered container, the ice cream will keep in the freezer for about 2 weeks.
And here is the rest of it.


StickyGooeyCreamyChewy said...

Both versions look delicious! I just love the color. Wasn't it nice not to have to turn on the oven?

CB said...

That picture of your daughter is adorable! Maybe when she gets older she'll have a more sophisticated palate to appreciate huh? haha. Great job!
Clara @ iheartfood4thought

Bumblebutton said...

Nice job with both versions! And, she's sooooo cute!

The DeL Sisters said...

Ummm the blackberry sounds good!

chocolatechic said...

OooooOOooo blackberries. Sounds wonderful.

Lori said...

it's great to see the blackberry and blueberry versions in the same post, though it just made me want them both.

Engineer Baker said...

Love both versions, and the vodka add sounds like a great tip!

Christine said...

Your little one is too cute! Both versions look delicious!

Linda said...

Great job on both versions...and isn't David's vodka tip a great one?

Prudy said...

Oh, that is so yummy and what a cute daughter.

Kelly H said...

LOL.. that picture is priceless.

n.o.e said...

What fun to read not one, but two accounts of this week's challenge! They both look great; I'm especially intrigued by the blackberries.
The Dogs Eat the Crumbs

Teanna said...

Your daughter is absolutely gorgeous! I love the color on the blackberry version, and they both look great. Good luck with your move!

Anonymous said...

You are a true Indian mother, feeding your daughter alcohol! Oh my gosh, Gabby is just beautiful. I guess I have to read your blog to see pics of her :)....

Sherry Trifle - Lovely Cats said...

I'll have some of both please! Your icecream sure looks delicious.

Pamela said...

That picture of your daughter is so cute and speaks volumes of her opinion on the ice cream. Poor thing! Anyway, both sound delicious.