Heidelbeer-Eis - Blueberry-Sour-Cream-Ice-Cream
By Claudia on Aug 12, 2008 | In Süßes, Fool for photos, Vegetarisches, In English, Nachtisch, Sommer | 12 feedbacks »
Ice cream! How cool! Dolores of Chronicles in Culinary Curiosity chose for this week's Tuesdays with Dorie Blueberry Sour Cream Ice Cream. That was perfect: I love blueberries and I have a new ice cream maker!
As I read all the comments about the recipe with quite a lot complaints that the sour cream was too strong, I decided to half the amount of sour cream and to add creme fraîche. I then noticed that I didn't have heavy cream at home. I had to take the 20% cream which worked well with the recipe. As I had some blueberry jam left, I added 2 table spoons of it to the mixture. I think that the jam (not an artificial one) was responsible for the bright colour.
I really enjoyed this recipe: The ice cream was fruity with a hint of lemon and sour cream. The colour was so beautiful, I couldn't resist to take the first scoop directly out of the ice cream maker.
The frozen scoop looked better but the ice cream directly from the machine was like a summer dream! Great recipe! I'm looking forward to try other berries with this recipe.
Here's the recipe for Blueberry Sour Cream Ice Cream
(taken from: From My Home to Yours by Dorie Greenspan/US measures)
1 cup blueberries - fresh or frozen (then thawed and drained)
1/3 cup sugar (or more to taste)
pinch of salt
grated zest and juice of 1/4 lemon (or lime as you prefer) or more juice to taste
3/4 cup heavy cream
3/4 cup sour cream
Put the blueberries, sugar, salt and lemon zest and juice into a medium nonreactive saucepan and cook over medium heat, stirring, until mixture boils and the berries pop and soften - about 3 min.
Turn the berries into a blender and whirl until you have a fairly homogeneous puree, about one minute. (It doesn't completely smooth) Add the heavy cream and sour cream and pulse just to blend. Taste and, if you'd like, add a squirt more lemon juice or a tiny bit more sugar.
Pour the custard into a bowl and refrigerate until it is chilled before churning it into ice cream.
Scrape chilled custard into the bowl of you ice cream maker and churn according to the manufacturer's instructions. Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.
This ice cream makes a good milk shake as well.
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12 comments
Wow. Look at that beautiful color. Genius idea about adding the jam! Great job!
Clara @ iheartfood4thought
@rainbowbrown: Thanks :-)
@Clara: Thank you. Sometimes genius ideas come to mind when you look into your fridge ;-)
Klasse! Das w?r was f?r meinen Mann der liebt Fruchteis!
Das sieht super aus! Ohne Eismaschine bekommt man das bestimmt nicht so gut hin, oder?
Kompliment!
Sieht lecker aus. Und gut zu h?ren, dass sich auch die Eismaschinen weiterentwickelt haben. Ich hatte auch so ein altes Teil, dass man vorher ewig in den Eisschrank legen musste. Mit dem Erfolg, dass ich das Ger?t fast nie benutzt habe, weil ich immer vergessen hatte, das K?hlelement einzufrieren :-)
das sch?nste Rot des Sommers. Die Fabriken wissen schon, warum sie nur z?he, lederartige Fruchtst?cke ins Eis mischen :-)
Der Anblick vermittelt einem das Gef?hl von Frucht pur = lecker!
I believe you have noted some very interesting details , thankyou for the post.
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