Today feels like its 150 degrees outside. By 7 am it was already humid, sticky, muggy. Just gross. On these days the perfect (if not the only reasonable) meal option is ice cream. Now I thought the strawberry gelato I’ve made before was fantastic — but this blueberry ice cream is even better. It’s the first time I’ve used sour cream in an ice cream recipe – but it certainly will not be the last. The sour cream provides a nice tangy flavor and smooth texture. And it’s not as sweet as the strawberry gelato – which is exactly what I’m looking for. Smooth, tangy, refreshing – I mean, even the color is awesome.
Recipe from Laura’s Recipe Collection
A simple home made blueberry ice cream. Perfect way to cool off on a summer day
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1 cup fresh blueberries
- 1/3 cup sugar
- pinch of salt
- 3/4 cup sour cream
- 3/4 cup heavy cream
- grated zest and juice of 1/4 lemon
- Combine sugar, salt, lemon juice and zest and blueberries in a pan. Over medium heat, bring the mixture to a boil and continue to cook for 5 minutes - occasionally pressing down on the berries so they burst.
- Process the mixture in a blender. Add heavy cream and sour cream to blender and process until combined.
- Cool mixture in refrigerator for several hours and pour into ice cream maker and follow manufacturer's directions.
- **If you don't have an ice cream machine: after cooling the mixture in the fridge, place it in the freezer for 30 minutes, then whisk it, place back into the freezer and repeat this process 3 times.