Blueberry-Lemon-Sour Cream Ice Cream

Miscellaneous Recipes

Preparation Time: 40 minutes

Start to Finish Time: 70 minutes

Yield: about 5 cups

• 2-1/2 cups blueberries
• 1-1/2 tablespoons lemon juice
• 3/4 cup sugar, divided
• 2 cups light cream
• 1 tablespoon grated lemon zest
• Yolks of 5 eggs
• 1 cup sour cream
• 1/8 teaspoon salt

In a sauté pan over medium heat, cook blueberries with the lemon juice and 1/4 cup sugar until berries soften, about 3 minutes. Remove from heat, then pour half the berries into a bowl. Set all berries aside.

In a medium saucepan, bring cream and lemon zest to a simmer, then remove from heat. Meanwhile, beat egg yolks with remaining 1/2 cup sugar until pale and fluffy, about 3 minutes. Pour 1/2 cup of the hot cream into the egg mixture, whisking as you go, then transfer it all back into the pot to create a loose custard. Stir in half of the blueberries. Heat the custard over medium heat, stirring constantly, until it reaches 175° on an instant-read thermometer (this is the point at which it will thicken noticeably). Remove from heat, stir in sour cream and salt, and pour through a strainer into a bowl, mashing the blueberries with the back of your spoon to release the juices. Place in refrigerator to chill 6 to 12 hours.

Once mixture is done chilling, it should register between 35° and 40° on an instant-read thermometer. Pour into ice-cream maker, leaving 1 inch at the top to allow for expansion; prepare according to freezer instructions. Add remaining berries during final 5 minutes of chilling.

Comments

Allow 6 to 12 hours to chill.

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