This week’s Tuesdays with Dorie assignment was to make her Blueberry Sour Cream Ice Cream, located on page 434 of Baking: From My Home to Yours. I was psyched for this one! I’ve had my eye on it ever since Double Crusted Blueberry Pie week, when several of my TWD colleagues made it to go with their pies. Not only is ice cream one of my favorite things in the whole world, but this particular ice cream looked so pretty in the pictures, and I was dying to try it. Now, those of you who follow my TWD posts, know that I’m usually scrambling at the last minute to complete the weekly recipes. Nope. Not this time. This week, I actually had my recipe made, photographed and eaten before Happy Hour on Friday! Yes, folks, that is how much I love ice cream.
This recipe was really simple to put together. It’s a Philadelphia-style ice cream, which means that it doesn’t have a custard base containing eggs, so there was no tempering or straining to worry about. The berries are simmered with sugar and lime zest until they begin to release their juices, and then are blended with sour cream, heavy cream and fresh lime juice. After several hours chilling in the fridge, the mixture is poured into an ice cream maker where the magic happens. What you end up with is a rich, smooth and creamy mountain of gorgeous purple-hued lusciousness.
This ice cream is absolutely wonderful all on its own. Add some homemade blueberry-almond crumble bars to the equation and you’ve got heaven on a plate! It totally made me forget all about my little kitchen mishap where I forgot to snap the lid down tightly on my blender before I pureed my blueberries.
Many thanks to Dolores of Chronicles in Culinary Curiosity for selecting this week’s recipe. If you’d like to see some more versions of Blueberry Sour Cream Ice Cream, check out the TWD Blogroll. You won’t be disappointed!