The blueberry sour cream ice cream that Dolores chose for TWD this week sounded interesting, and I wasn’t really sure how I’d feel about it. I had never tried sour cream in ice cream, or even really heard of it being used. I remember mixing sour cream into whipped cream for the cream puff filling and being surprised by how much I liked it, so I had high hopes for this ice cream.
The recipe itself was very simple. Bring sugar, berries, and lemon to a simmer, blend it with heavy cream and sour cream, chill, and churn. No one seemed to have any problems putting the recipe together this week, so that’s something. A few people even went ahead and made it without an ice cream maker.
I really liked it. Dave thought it was too sour creamy, but that might be my fault – I told him it was blueberry ice cream, and he said that the sour cream detracted from the blueberry flavor. But this is definitely blueberry sour cream ice cream – the sour cream gets equal billing with the blueberries.
The texture was smooth, not grainy at all. Some other TWD members have complained that the ice cream was too rich and left an unpleasant coating behind each bite, but I don’t really agree.
The ice cream admittedly isn’t a classic choice; the sour cream flavor definitely stands out. But I thought it was really good, and I enjoyed trying something different. Plus, it’s super easy.
Check out the recipe on Dolores’ site.