Ice cream that’s fast, eggless, and homemade? Yes, please! Plus, it’s blueberry season!
And it’s sour cream season. Just kidding: sour cream is always in season. I was recently asked by Hood to come up a recipe incorporating sour cream as the main ingredient. Well, I think they asked me to share a recipe, but I’ll confess I don’t usually cook with sour cream. My cooking/our eating is all veggies and lean meat and whole grains and minimal dairy….except, well, for ice cream.
I love ice cream. I love to eat it. I love to make it. However, it’s hard to make creamy ice cream at home unless you make a custard base first. Who has time for that? Whenever I get the urge to make ice cream, I need to make it now. I don’t want to patiently separate eggs and make the custard and thoroughly cool it, etc., before making the ice cream. No. Need it now.
Sour cream is a great base for homemade ice cream, because it’s rich and thick and tangy and wonderful. And it’s fast. Just add your ingredients, turn on the ice cream maker, sit down to dinner (or clean up from dinner, or whatever) and half an hour later you have wonderful homemade ice cream.
We recently went blueberry picking and went overboard, coming home with ten pounds. Ten pounds of blueberries! We ate a lot of them fresh, but I also washed, dried, and froze most of them. Those fresh blueberries add a wonderful flavor to this ice cream, but you could substitute any fruit. Or leave out the blueberries, cut the lemon juice down, and increase the vanilla. Or hey! A few tablespoons of brown sugar mixed into the ice cream at the last minute would be amazing. Or brown sugar and banana slices!! Considering how many people told me they liked a bowl of sour cream with sliced bananas and brown sugar, I have to try making that in ice cream form.
But for now, it’s blueberries.
Blueberry Sour Cream Ice Cream
This tangy, rich ice cream is fast—no need to make and cool a custard base!—eggless, and delicious. I don’t use much sugar, because I don’t like very sweet ice cream, but if you prefer a sweeter dessert, increase the sugar by a half-cup.
16 oz sour cream
1½ cups whole milk
½ cup sugar (you can use up to one cup if you want it sweeter)
pinch of salt
1 tsp vanilla extract
3 T lemon juice
2 cups blueberries (fresh or frozen)
½ cup sugar
Equipment: Ice cream maker
Blueberry Sauce: Make blueberry sauce first. Combine blueberries and sugar in a saucepan and bring to a boil, covered, over medium-high, stirring occasionally. Lower heat to medium and cook uncovered until slightly thickened. Cool. [NOTE: To cool quickly, divide into shallow bowls or other dishes and place dishes into fridge or freezer.]
Ice Cream: Combine all ice cream ingredients in a bowl and mix with a whisk (or put them all into the blender). Pour into ice cream maker. About 15 minutes later, add half of the blueberry sauce. Let the ice cream maker run until the ice cream is done (usually about half an hour total; ice cream will have increased in volume and frozen to a soft-serve consistency). Pack ice cream into a freezer-safe container, drizzling in remaining blueberry sauce. Eat immediately if you like a soft-serve consistency or freeze to let the ice cream harden. [NOTE: If it gets very hard, remove from freezer 20 minutes before serving.]
Variations: You don’t have to make blueberry ice cream. With the sour cream ice cream base, you can make any flavor.
- Strawberry: Substitute strawberries (fresh or frozen) for blueberries. Proceed as directed.
- Vanilla: Skip blueberry sauce. Increase sugar to ¾ cup. Increase vanilla to 1.5 tsp. Decrease lemon juice to 1 tablespoon. Add scraped vanilla beans, if desired.
- Chocolate Swirl: Skip blueberry sauce. Increase sugar to ¾ cup. Decrease lemon juice to 1 tablespoon. Drizzle in ¾ to 1 cup of chocolate sauce at the very end.
[Disclosure: I was invited by Hood to participate in their Sour Cream Meal Makeover (there’s an actual cookoff tomorrow night–check out the final recipes on the Hood site!). I was compensated for my participation. All opinions are my own.]