There was sunshine this weekend which gave me a perfect reason to use my ice cream maker again. A blueberry sour cream ice cream recipe from Dorie Greenspan really caught my eye because of the gorgeous purple hue.
I wasn't so sure about the sour cream. I'm not too crazy about sour cream taste. But I wanted to make the recipe as is. This was easy to make, even though there is the extra step of having to make a blueberry puree. I love how dark the puree is.
The ice cream came out such a beautiful shade of purple. This has inspired me to make some more desserts using blueberry puree. I'd love to see cupcakes, cakes in this color. Hopefully I'll have time to bake them soon.
I have to confess, I didn't love the taste of this ice cream and it was because of the sour cream. To me, the sour cream taste was too strong. It actually made it taste more like a blueberry yogurt instead of blueberry ice cream. I'm going to try making blueberry ice cream again (I really like blueberry ice cream), but next time I'm going to try a recipe without the sour cream.
It is so pretty though…
Blueberry Sour Cream Ice Cream (recipe found on Noble Pig, adapted from Dorie Greenspan's Baking From My Home to Yours)
1 cup blueberries (fresh or frozen, if frozen, thaw and drain)
1/3 cup sugar, or more to taste
Pinch of salt
Grated zest of one lime (I left this out)
Juice of 1/2 a lime, or more juice to taste (I left this out)
3/4 cup heavy cream
3/4 cup sour cream
a medium saucepan cook blueberries, sugar, salt, lime zest and juice
over medium heat, stirring, until mixture boils and the berries pop and
soften, about 4 minutes.
2. Pour the berry mixture into a blender
and whirl until a seemingly homogeneous puree is achieved, about 1
minute. The mixture will not be completely smooth. Add the heavy cream
and sour cream and pulse to blend. Taste and add a bit more lime juice
or sugar if you choose.
3. Pour the blend into a bowl and refrigerate until it is chilled before churning into ice cream.