I’ve been going through my cookbook collection making a list of recipes that I’d like to try next. In one of those synchronistic moments the universe throws at you, I happened on Dorie Greenspan’s recipe for Blueberry Sour Cream Ice Cream when it just so happened I had a container of blueberries patiently sitting in my fridge yet to be enjoyed. It was kismet. While I really enjoyed the results, next time I’ll try lightening this up a bit. Don’t get me wrong, I’m not on any kind of crusade against fat content. But every person, even a die hard sugar freak has to have standards and equal parts heavy and sour cream…while it’s no where near a fried stick of butter (really America?) it certainly doesn’t endear itself to my arteries. (Although I have to admit I’d be willing to try chocolate covered bacon.) I wonder if I would have noticed or felt the same way if I were blissfully ignorant of the fat content, but as it stands it actually tasted a wee bit too fatty for me.
So next time I’ll try replacing some of the sour cream with whole milk. And don’t scoff at whole milk. We’re talking about an over 30% difference in fat content between whole milk and heavy cream. If you’re going to scoff at anything I would scoff at one or two percent milk, which is about the difference in fat content between them and whole milk. Big deal. That said, feel free to try this yourself in whatever fat version appeals to you. Now, seeing as I have a quart and a half yield ice cream maker, the paltry pint this recipe produces wasn’t going to cut it for me. Thanking God for the internets, I googled how any pints are in a quart and half. I received a response of three. Well, that was an understatement. I’m not sure who had their figures off, but tripling this recipe was too much for one batch in my machine, but only slightly too much. My advice to you if you have a machine with the same quart and half yield, just double the recipe and your machine shouldn’t have any problems churning up that amount. For the life of me I don’t know what possessed Dorie to actually list “the grated zest and juice of 1/4 lemon” as one of the ingredients. A quarter of a lemon? Seriously? Talk about scoffing, you should’ve seen me when I first read that. I just added a tablespoon of lemon juice for a triple recipe, so if you’re only doubling the recipe (which I will be doing in the future) I would do 3/4 tablespoon, or 1/2 tablespoon with a splash. Whatever, sheesh. Regardless, while I realize it’s late in the season you can still get frozen blueberries, and this would make a great treat to get a little taste of summer in the middle of the upcoming winter.
Blueberry Sour Cream Ice Cream
(from Baking: From My Home to Yours by Dorie Greenspan)
1 cup blueberries – fresh or frozen (if frozen, thaw and drain)
1/3 cup sugar (or more to taste)
pinch of salt
grated zest and juice of 1/4 lemon or more juice to taste (as far as this goes as I said, with a single recipe use 1 teaspoon, if you’re doubling the recipe, just do 3/4 tablespoon or 1/2 tablespoon with a splash)
3/4 cup heavy cream
3/4 cup sour cream
Put the blueberries, sugar, salt and lemon zest and juice into a medium nonreactive saucepan and cook over medium heat, stirring, until mixture boils and the berries pop and soften, about 3 minutes.
Turn the berries into a blender and whir until you have a fairly homogeneous puree, about one minute. (It will never be completely smooth, and that’s just fine.) Add the heavy cream and sour cream and pulse just to blend. Taste and, if you’d like, add a squirt more lemon juice or a tiny bit more sugar.
Pour the custard into a bowl and refrigerate until it is chilled before churning it into ice cream.
Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.