My post on a sour cream ice cream base earlier this week has been working on me ever since, so yesterday I decided to make a blueberry version. I discovered how well the flavors of blueberry and lavender go together in a jam I had tasted earlier in the year and have been routinely adding it to blueberry pie filling since, so I knew I wanted to try this combination in a batch of ice cream.
My sour cream base is derived from Jeni Bauer’s. It is egg-less and gives you a very nice texture. Though this ice cream froze hard overnight, it is almost certainly because I used 2% milk and a full cup of blueberries. Both well worth the price of having to thaw the ice cream a little the next day before serving it. An additive that gives you an ice cream that tastes fresh, with great traditional ice cream texture, and doesn’t freeze super hard is the holy grail to me and I keep looking and experimenting.
So how did it turn out? Very well thank you, I will definitely make it again. The recipe below reflects a decision to add more sugar to the mix, as it sets up a better contrast between the sweetness and the slight sourness of the sour cream. Also as you will see I used a tablespoon of limonecello both to add some brightness and hoping the alcohol would help it freeze softer. I think even better would be a tablespoon of lemon juice and a tablespoon of vodka. I plan to try this next time.
- 1 cup fresh or frozen blueberries
- ¾ cup whole milk
- ¼ cup + 1 tablespoon sugar
- ½ cup sour cream
- ½ cup heavy cream
- 2 tablespoons light corn syrup
- ½ teaspoon dried lavender flowers
- 2 tablespoons cream cheese
- ½ teaspoon vanilla extract
- 1 tablespoon of limoncello or fresh lemon juice
- 1 tablespoon corn or tapioca starch
- Add the sour cream, cream cheese, salt, vanilla and limoncello to blender. Cover and Pulse a few time to mix.
- Add cornstarch and 3 tablespoons of milk together in a small bowl, mix well.
- Put the containers you plan to store your ice cream in, into the freezer to pre-chill.
- Add the blueberries, lavender and sugar to a small saucepan over low heat. Heat until blueberries are soft, a lot of liquid has been released and sugar is completely melted.
- Add remaining milk, heavy cream, and corn syrup to medium heavy bottomed pan. Over a medium-low heat bring to a simmer for 4 minutes, stirring so as not to burn.
- Remove from heat, re-mix cornstarch slurry and gradually add it to the mix.
- Return to heat and cook for about 1 minute, stirring until it thickens a little. Mix is done when you can run your finger along the back of your spoon and leave a trail that doesn't refill in immeadiately.
- Pour the mix into your blender, cover and blend until well combined, 20 - 30 seconds.
- As required by your machine. Read more here..
- Freeze in your ice cream maker as per manufacturer instructions.
- Serve from your ice cream maker or ideally after 2 - 4 hours in your freezer. Pressing cling-wrap onto the surface of your ice cream before covering it helps reduce surface ice build up.
- Just a reminder that the light corn syrup used here and in other recipes on the site, is not the same as high fructose corn syrup, with its deservedly bad health rap. Regular corn syrup has been used in baking for probably 100 years and is mostly glucose. It is a little less sweet than table sugar and is excellent at keeping ice crystals small in ice cream.
- Make two cups of blueberries, double the sugar and lavender and set aside half to spoon on later.
- Pre-chilling the mix before freezing can be essential depending on your ice cream maker, if you don’t already have a preferred method, please read my post on this topic.
- I really like what the lavender adds to the flavor, but if you don’t have any don’t let that stop you from making the recipe. A 1/4 teaspoon of cinnamon would make a good alternative and a very different ice cream of course.