I took these…

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And turned it into this…

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Here’s how…

Blueberry Sour Cream Ice Cream
Recipe adapted from Dorie Greenspan

• 1 cup blueberries
• 1/3 cup sugar
• 2 T lemon juice
• ¾ cup heavy cream
• ¾ cup sour cream

Place the blueberries, sugar and lemon juice into a medium saucepan over medium heat, stirring for about 3 minutes, or until the mixture boils and the blueberries start to pop and soften. Turn the mixture into a blender and mix until combined. Add the cream and sour cream; pulse until just blended. Refrigerate until chilled before churning into ice cream. Scrape into the bowl of an ice cream maker and churn according to manufacturer’s instructions. Transfer the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.

Images: sammyw

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