This week’s Tuesdays with Dorie recipe was Blueberry Sour Cream Ice Cream selected by Chronicles in Culinary Curiosity. For the full recipe, click over to her blog or buy the book, Baking From My Home To Yours by Dorie Greenspan. This recipe is on page 434.
First, I cooked the blueberries and a few other ingredients on the stove and then poured it all into the blender. Didn’t the berries look beautiful in the blender??
I added heavy whipping cream and sour cream and blended. It looked like a big, creamy smoothie. Then I stuck it in the fridge for a few hours so it could chill.
After the base chilled for about 4 hours I poured the contents of the blender into our ice cream maker. The ice cream maker was a wedding gift from Mr. and Mrs. Hunn. We don’t use it often enough! This was the perfect excuse. My ice cream was much more solid on the sides than it was in the middle as you can plainly see in the picture. But it still tasted good…
It even received a special award – Bo’s seal of approval.