Since blueberries are in the market–as well as blackberries, I’m getting ready to try blackberry ice cream (an adaptation of the strawberry/sour cream ice cream that I made at the peak of strawberry season)–there will be a follow-up report on that.
Meanwhile, I thought that this recipe for blueberry sour cream ice cream might be appreciated. It looks sumptuous–and seems close to the strawberry sour cream recipe that I used so it’s easy since there’s no custard to make. In this hot weather, easy and cool are both much appreciated!
This was scheduled for a later post, but the HOT weather and the impending end of strawberry season dictates it should be shared now. I hope you all enjoy this as much as I did–and will be for a bit yet.
I’ve just realized that strawberry season may be coming to an end and I’ve not yet make strawberry ice cream–so that has become the project of the day. I brought a huge basked of strawberries home from the farmers’ market with me. Ate a bunch, and now it’s ice cream time. In the past I’ve not really make a lot of ice cream, but I received a wonderful book of recipes for my birthday: The Perfect Scoop by David Lebovitz and I’m finding lots of things that I want to try out. (This is a Philadelphia style ice cream–a particular favorite of my as it does not have me making custard, so it’s really fast and easy to put together).
Strawberry-Sour Cream Ice Cream (Adapted from “The Perfect Scoop” p. 90)
450 grams fresh strawberries, rinsed, hulled and sliced.
150 grams sugar
1 tablespoon (15 mL) vodka or kirsch
240 grams sour cream
250 mL heavy cream
1/2 teaspoon freshly squeezed lemon juice.
Slice the strawberries and toss in a bowl with the sugar and vodka. Let stand at room temperature for one hour, stirring occasionally so that the sugar dissolves.
Pulse the berries and liquid with the sour cream, heavy cream, and lemon juice in a food processor/blender until almost smooth, but still slightly chunky.
Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturer’s directions.
How simple is that. The hard part is waiting until it’s frozen. The strawberry aroma is intense if you start this with good ripe strawberries…I’d never really though about smelling ice cream before–but while I was peeking into the ice cream maker I realized that I WAS smelling strawberries–and that made the waiting even more difficult.
It took about 25 minutes for the ice cream to be really thick and showing indentations where the blades had gone through. It expanded to reach the top of the canister, so I stopped at that point.
The recipe suggested having a dip while it was still at that creamy stage–for harder, put it into the freezer in air-tight plastic containers. I did have an immediate sample but some did get put into the freezer for later–in single-serving portions.
This may be the most intense strawberry ice cream that I’ve ever eaten. I’m sure that part of the credit goes to starting with really good, ripe strawberries–not supermarket berries. These were from the farmers’ market.
Now that blueberries, blackberries and peaches are on the way, I’m sure that the canister for the ice cream maker will absolutely have to live in the freezer. (Makes me glad that I have a small chest-type freezer on the back porch). I also have to say hearty thanks to the friend who gave me the Perfect Scoop for a birthday present!