A few months ago I discovered that sour cream is an excellent ingredient in ice cream. A sour cream base provides a tangy flavor similar to yogurt, and the low water content and milk solids helps make the ice cream creamy and scoopable. I first used a sour cream base when I made Lemon Sour Cream Ice Cream. This time around I decided to experiment with adding fruit to the base. Given that a fruit like blueberries contains more water than adding lemon zest, I wasn’t quite sure how it would turn out. I increased the amount of sugar to compensate for the extra water and the results were excellent! Tangy, sweet, and scoopable. I hope you enjoy my Blueberry Sour Cream Ice Cream.
Blueberry Sour Cream Ice Cream
Makes 1 quart
1 cup half & half
1 pound (16 ounces) Sour Cream
1 3/4 cup (350 grams) sugar
3 cups (340 grams) blueberries, thawed if frozen
1 Tablespoon lemon juice
In a medium saucepan, combine half & half and sugar and heat over medium heat until sugar dissolves completely. Remove from heat and whisk in sour cream until smooth and completely incorporated. Pour mixutre into a blender or food processor. Add blueberries and lemon juice; pulse to combine. Pour into a container and chill mixture in refrigerator until fully chilled (about 2 hours).
Pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream into a plastic container. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze until firm, about 4 hours.