Yields Makes 1 quart
AuthorAndrew Baker,
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

Directions

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.

Blueberry-Lemon Sour Cream Ice Cream