Wednesday, August 28, 2013

Sour cream blueberry ice cream

I tell ya, 10 to 12-hour, non-stop days at work are killing my brain. I leave the office numb and dumb. So forgive me if I cannot develop an eloquent sentence at this hour about this ice cream.

But I wanted to share this recipe with you while blueberry season was still going on. Because there's no other time of the year when making this recipe will be financially responsible.

Nothing like turning an uber-healthy fruit into a fat-ass dessert!

And sure my brain is dumb right now, but who needs words when pictures are this pretty?!?

Pre-portioned ice cream in mini (3") glass jars make cute single servings in these  
perfectly sized Traders Point Creamery yogurt containers!

But, in case you needed a few words to convince you about this recipe, here are some to give you a sense of what this ice cream is like: refreshing, tangy, sweet, fruity, smooth, deceivingly light, and delicious. But be warned--if you're not a fan of the tangy, tart flavor from sour cream you may not love this dessert.

It's sweet, but has just a touch of savoriness to it. Such a nice complement of flavors. 

But if you're worried, all I need to tell you is two little words: Ice. Cream.

It's ice cream for heavens sake. Of course it'll be delicious!!!

Buen Provecho,

Blueberry sour cream ice cream, adapted from The Tart Tart


For the blueberry sauce
1 1/2 cups blueberries
1/2 cup sugar

For the ice cream
1 16-ounce container chilled sour cream
1 cup chilled whole milk
3/4 cup sugar
1/2 cup chilled heavy cream
2 teaspoons fresh lime juice
1/2 teaspoon pure vanilla extract
pinch salt

  1. For the blueberry sauce: Put the blueberries and sugar in a small saucepan, stir to mix, and bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until the berries are tender and the sauce is slightly thickened, about 8 minutes. Remove from the heat and let cool. Refrigerate until cold before using.  (The sauce can be made ahead of time.)
  2. For the ice cream: Blend all the ingredients until mixture is smooth and sugar has dissolved. Chill until very cold, overnight if possible. Freeze mixture in ice cream maker according to directions. 
  3. When transferring the ice cream to an airtight container, alternate with layers of blueberry sauce. Freeze until firm.


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