Blueberry Sour Cream Ice Cream

A few months ago I discovered that sour cream is an excellent ingredient in ice cream.  A sour cream base provides a tangy flavor similar to yogurt, and the low water content and milk solids helps make the ice cream creamy and scoopable.  I first used a sour cream base when I made Lemon Sour Cream Ice Cream.  This time around I decided to experiment with adding fruit to the base.  Given that a fruit like blueberries contains more water than adding lemon zest, I wasn’t quite sure how it would turn out.  I increased the amount of sugar to compensate for the extra water and the results were excellent!  Tangy, sweet, and scoopable.  I hope you enjoy my Blueberry Sour Cream Ice Cream.

Blueberry Sour Cream Ice Cream
Makes 1 quart

Pairs well with Strawberry Lemon Sorbet or other fruit sorbet or Lemon Sour Cream Ice Cream

1 cup half & half
1 pound (16 ounces) Sour Cream
1 3/4 cup (350 grams) sugar
3 cups (340 grams) blueberries, thawed if frozen
1 Tablespoon lemon juice

In a medium saucepan, combine half & half and sugar and heat over medium heat until sugar dissolves completely.  Remove from heat and whisk in sour cream until smooth and completely incorporated.  Pour mixutre into a blender or food processor.  Add blueberries and lemon juice; pulse to combine.  Pour into a container and chill mixture in refrigerator until fully chilled (about 2 hours).

Pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions.  Pack the ice cream into a plastic container.  Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid.  Freeze until firm, about 4 hours.