Blueberry Sour Cream Ice Cream

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

Pairs well with Strawberry Lemon Sorbet or other fruit sorbet or Lemon Sour Cream Ice Cream
Makes about 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.