Blueberry Ice Cream

Today feels like its 150 degrees outside. By 7 am it was already humid, sticky, muggy. Just gross. On these days the perfect (if not the only reasonable) meal option is ice cream. Now I thought the strawberry gelato I’ve made before was fantastic — but this blueberry ice cream is even better. It’s the first time I’ve used sour cream in an ice cream recipe – but it certainly will not be the last. The sour cream provides a nice tangy flavor and smooth texture. And it’s not as sweet as the strawberry gelato – which is exactly what I’m looking for. Smooth, tangy, refreshing – I mean, even the color is awesome.

Blueberry Ice Cream

Recipe from Laura’s Recipe Collection

Start to Finish: 10 minutes (+ 3-4 hours of cooling time)

Serves: 6

Ingredients:

1 cup fresh blueberries

1/3 cup sugar

pinch of salt

3/4 cup sour cream

3/4 cup heavy cream

grated zest and juice of 1/4 lemon

Directions:

1. Combine sugar, salt, lemon juice and zest and blueberries in a pan. Over medium heat, bring the mixture to a boil and continue to cook for 5 minutes – occasionally pressing down on the berries so they burst.

2. Process the mixture in a blender. Add heavy cream and sour cream to blender and process until combined.

3. Cool mixture in refrigerator for several hours and pour into ice cream maker and follow manufacturer’s directions.

**If you don’t have an ice cream machine: after cooling the mixture in the fridge, place it in the freezer for 30 minutes, then whisk it, place back into the freezer and repeat this process 3 times.