Every summer when my family’s blueberry farm opens for business (and believe me, I am counting the days!) the first thing I look forward to doing is eating those enormous, sweet, delicious berries fresh from the bush. The second is eating a enormous, sweet, delicious cone of home churned blueberry ice cream they make at the farm. It is pure, creamy and wonderful. Smooth save the lone whole berry straggler here and there. This last fall, shortly after I finished the last of the farm-churned ice cream I had a wave of longing for the flavor of summer & family tradition. I started flipping through cookbook after cookbook looking for a recipe that might come close to the wonderful ice cream I was used to. Finally I came across this ice cream recipe. While it’s not a replica of the farm’s ice cream (I’m guessing that’s a closely guarded secret- dang it!) it was enough to tide me over until July when blueberry season rolls around here again. The sour cream gives it just the tiniest bit of tang and the berries give the ice cream that gorgeous purple color.
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Blueberry Sour Cream Ice Creamprintable recipe
makes 1 quart
Ingredients:
1 cup blueberries, fresh or frozen (if frozen, thaw and drain before using)
1/3 cup sugar
pinch of salt
grated zest and juice of 1/4 lemon
3/4 cup heavy cream
3/4 cup sour cream
Directions:In a medium sauce pan bring the blueberries, sugar, salt, lemon zest and lemon juice to a boil. When the mixture is boiling and the berries burst, about 3 minutes, remove from heat.
Pour the mixture into a blender and puree until relatively smooth (it will never be completely smooth). Pour the heavy cream and sour cream into the blender and mix until combined.
Transfer the mixture to a bowl and chill completely in the refrigerator.
Pour into the bowl of an ice cream maker and churn according to manufacture instructions.
Freeze in an air tight container.
Patricia
October 12, 2012 at 10:41 pmThis was the best ice cream I think I have ever had, ever! I used fresh blueberries picked that morning. Thank you!
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Laura
October 12, 2012 at 10:41 pmI've made the strawberry sour cream ice cream also and…. it's a toss up!
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October 12, 2012 at 10:41 pm[…] I thought that this recipe for blueberry sour cream ice cream might be appreciated. It looks sumptuous–and seems close to the strawberry sour cream […]
safifer
October 12, 2012 at 10:41 pmIf this is anywhere nearly as good as the strawberry sour cream ice cream that I made from a similar recipe it should be absolutely awesome!
Laura
October 12, 2012 at 10:41 pmI'm so glad you liked it! It's one of my favorites too 🙂
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October 12, 2012 at 10:41 pm[…] Recipe from Laura’s Recipe Collection […]
AvocadoPesto
October 12, 2012 at 10:41 pmI made this a couple weeks ago and it is absolutely amazing. I think the sour cream provides a great tangy flavor. I thought strawberry gelato was my favorite – but now I know this ice cream is! Great recipe!
Lemon Blueberry Scones | Laura's Recipe Collection
October 12, 2012 at 10:41 pm[…] for spring. Absolutely everything I’m making right now is light, fluffy and blueberry filled. Blueberry ice cream? Check! Blueberry pancakes for dinner? Check! Blueberry lemon scones! Check! (obviously, right?) […]
Laura
October 12, 2012 at 10:41 pmIt couldn't hurt. The end result once frozen is still pretty smooth but you could certainly take it the next step and pretty smooth.
Lizzie in Los Angeles
October 12, 2012 at 10:41 pmI'm wondering if putting the blueberry mixture through a very fine sieve might make it smoother. Blueberry seeds are tiny, so probably not, but …. the color is absolutely gorgeous. Plan to make and serve in vanilla tuille cups.
Lisa @ Sweet as Sugar Cookies
October 12, 2012 at 10:41 pmMmm, blueberry ice cream was my absolute fave when I was a kid, but the company that used to sell it stopped making it. Luckily, now I'll have your recipe so I can make it again for myself. It looks totally tasty. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your ice cream up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-10.html
Laura
October 12, 2012 at 10:41 pmNo need for an ice cream maker! You can make ice cream without one! After you put the mixture in the fridge to chill move the bowl to the freezer for 30 minutes. Remove & whisk it with a spoon several times. Put it back in the freezer and repeat in 30 minute cycles 3 times. Then let it freeze overnight!
Deena
October 12, 2012 at 10:41 pmI have a thing for purple ice cream, and also love sour cream. This looks delicious- I wish I had an ice cream maker!
Christina
October 12, 2012 at 10:41 pmOh wow!! I wish I had some of this right now! I am bookmarking this for summer! Can't wait to give it a try! 🙂
Shawnda
October 12, 2012 at 10:41 pmThe color is so striking! There are very few things that top having access to your very own blueberry farm 🙂
Krista
October 12, 2012 at 10:41 pmWow what a beautiful color!
Laura
October 12, 2012 at 10:41 pmYou can make ice cream without an ice cream maker! After you put the mixture in the fridge to chill move the bowl to the freezer for 30 minutes. Remove & whisk it with a spoon several times. Put it back in the freezer and repeat in 30 minute cycles 3 times. Then let it freeze overnight!
Laura
October 12, 2012 at 10:41 pmI'm with you! Every time my mom calls my aunt & uncle that own the blueberry farm she asks "how are my blueberries doing"?
Laura
October 12, 2012 at 10:41 pmThank you Charissa! I'm craving summer too!
Charissa
October 12, 2012 at 10:41 pmI love these pictures…they make me crave summer and…ice-cream. Which I ended up eating. 🙂
themilkmanswife
October 12, 2012 at 10:41 pmLooks amazing!! I want summer to get here so bad I can hardly stand it and this ice cream is making it even harder to wait. I can't wait to pick blueberries this summer and make this. Thanks for sharing. 🙂
City Share
October 12, 2012 at 10:41 pmThat looks so good. I love tangy fruit ice creams. This looks like a winner recipe. Now I only have to get an ice cream make and I will be all set.