TWD - Blueberry Sour Cream Ice Cream

This week's Dorie Greenspan recipe was chosen by Dolores of Chronicles in Culinary Curiosity. I was pretty excited about this recipe because I haven't used my Cuisinart ice cream maker in a while.

I'm usually not a big blueberry fan, but they went really well with the sour cream. I tasted the base before it went into the fridge and I knew I was going to like the ice cream - I also knew I wanted to try other fruits!

It's a very rich ice cream, and has that characteristic twang from the sour cream. I don't think everyone would like it, but my husband and I enjoyed both flavors we made.



(The deep rich color of the blueberry - which turned out to be more of a raspberry color - in the background, and the delicate strawberry flavor in the foreground.)

For the strawberry version, I used a cup of cut up strawberries and followed the recipe for the ice cream, but used only 1/4 cup sugar. I also had to partially sub half and half for the heavy cream. It turned out great, if a bit tart. The sour cream flavor worked completely differently for the strawberries.

You don't need much of this ice cream, it's rich and flavorful and satisfies easily.