Blueberry Sour Cream Ice Cream
Summer is here, and while things are looking different this year, there is comfort to be found in familiar flavors.
Berries add tartness to desserts and the sweet flavor of the season to cocktails. Strawberries usually appear first, showing up at farmers’ markets and u-pick farms in early June. Raspberries follow in July, as do blueberries, which stick around through early fall. Blackberries are typically the last to debut, starting in early August and lasting through the month of September.
Looking for ways to enjoy a bounty of berries beyond eating them with juice-stained fingers straight from the pint? Try these delicious recipes at home.
1 cup blueberries
1/4 cup sugar
1 Tbsp lemon juice
11⁄3 cups heavy cream
1 cup whole milk
3/4 cup sugar
6 large egg yolks
3/4 cup sour cream
Combine blueberries, sugar, and lemon juice in a small saucepan.
Bring to a gentle simmer, and cook until the mixture thickens slightly, about 6 minutes.
Remove from heat, allow to cool, and then refrigerate until needed.
Combine the cream, milk, and sugar in a small pot and heat until the sugar has completely dissolved.
Whisk egg yolks in a separate bowl.
Once steam begins to rise from the dairy-sugar mixture, reduce heat, and slowly whisk half of the hot dairy into the egg yolks.
Slowly whisk the tempered eggs into the pot. Continue to cook over medium heat, stirring constantly, until the mixture coats the back of a wooden spoon.
Remove from heat, and whisk in the sour cream until smooth.
Strain mixture through a sieve into a bowl. Cover and allow to cool, then refrigerate overnight.
The next day, churn the ice cream following the instructions of your ice cream maker.
Once the ice cream reaches the texture of soft serve, gently spoon the blueberry swirl into the ice cream.
Enjoy immediately, or place the ice cream in the freezer for several hours for a harder texture.
Photo by Julian Hom