Blueberry Sour Cream Ice Cream
Makes about a quart
Ingredients:
For the blueberry sauce:
- 1 1/2 cup blueberries
- 3/4 cup sugar
For the ice cream:
- 16 oz sour cream, chilled
- 1 cup whole milk, chilled
- 3/4 cup sugar
- 1/2 cup heavy cream, chilled
- 2 teaspoons lime juice (freshly squeezed)
- 1/2 teaspoon vanilla extract
- pinch salt
Directions:
- For the blueberry sauce:
- Put the blueberries and sugar in a small saucepan, stir to mix, and bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until the berries are very tender and the sauce is slightly thickened, about 8 minutes. Remove from the heat, and let cool. Refrigerate until cold before using.
- For the ice cream:
- Blend all the ingredients until mixture is smooth and sugar has dissolved. Chill until very cold, overnight if possible. Freeze mixture in ice cream maker. Transfer to an airtight container, drizzling in the blueberry sauce intermittently. Place in freezer until firm.