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.