Blueberry-Lemon Sour Cream Ice Cream
There are two main types of American ice cream: custard (aka French-style) and uncooked (aka Philadelphia-style or eggless). This easy uncooked ice cream has a lighter texture than custard varieties, but it's still bursting with berry flavor. Prep Time: 10 minutes, plus freezing time. Notes: As with all noncustard ice creams, this mixture freezes solid after a day in the freezer. Let it soften for 10 minutes at room temperature before serving.
How to Make It
Step 1
1
In a blender, whirl blueberries and half-and-half until smoothly puréed. Add sugar, sour cream, lemon zest, lemon juice, and salt. Whirl until combined.
Step 2
2
Pour mixture through a fine-mesh strainer into an ice cream maker (1-qt. capacity or larger). Freeze according to manufacturer's directions until mixture is firm enough to scoop.
Step 3
3
Serve softly frozen or freeze in an airtight container until firm enough to scoop (at least 3 hours and up to 1 week).
Step 4
4
Note: Nutritional analysis is per 1/2-cup serving.
Ingredients
2 cups fresh blueberries
1 1/2 cups half-and-half
1/2 cup sugar
1/2 cup sour cream
1 tablespoon freshly grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon salt
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