Blueberry Lavender Sour Cream Ice Cream

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.

 

Blueberry Lavender Sour Cream Ice Cream
Posted By: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Blueberry Lavender Sour Cream Ice Cream These instructions use a blender but a large bowl and whisk can be substituted.
Ingredients
  • 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
Instructions
Prep
  1. Add the sour cream, cream cheese, salt, vanilla and limoncello to blender. Cover and Pulse a few time to mix.
  2. Add cornstarch and 3 tablespoons of milk together in a small bowl, mix well.
  3. Put the containers you plan to store your ice cream in, into the freezer to pre-chill.
Cook
  1. 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.
  2. 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.
  3. Remove from heat, re-mix cornstarch slurry and gradually add it to the mix.
  4. 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.
  5. Pour the mix into your blender, cover and blend until well combined, 20 - 30 seconds.
Pre-Chill
  1. As required by your machine. Read more here..
Freeze
  1. Freeze in your ice cream maker as per manufacturer instructions.
Store and Serve
  1. 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.

Notes:

  1. 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.
  2. Make two cups of blueberries, double the sugar and lavender and set aside half  to spoon on later.
  3. 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.
  4. 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.

Google/

Sour Cream Ice Cream Base Recipe

 

I liked the Strawberry sour cream variation of Jeni Bauer’s ice cream I came up so much that  I decided to re-post it here set up as an ice cream base.  The slight tang of sour cream complements fruits and chocolate flavors (maybe herbs?) really well. And the high butterfat content contributes to a smooth and creamy dessert.   If you try it please let me know how it turned out in the comments below.

Makes roughly 1 pint, double quantities for a quart. 

Sour Cream Ice Cream Base Recipe
Posted By: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Sour Cream Ice Cream Base - variation on Jeni Bauer's base
Ingredients
  • ¾ cup whole milk
  • 1 tablespoon corn starch
  • 1 ounces (2 tablespoons) cream cheese
  • a pinch of fine sea salt
  • ½ cup heavy cream
  • ¼ cup and 1 tablespoon sugar
  • 2 tablespoon light corn syrup
  • ½ cup sour cream
  • ¼ teaspoon of vanilla extract
  • Ice Bath (if you are going to pre-chill)
Instructions
  1. Add the cream cheese and sour cream and vanilla extract to a blender and blend until smooth. Or if you would prefer to use a mixing bowl, add the cream cheese and vanilla to a medium mixing bowl and whisk until soft and smooth. Add the sour cream and whisk until combined and smooth.
  2. Combine 2 tablespoons milk with the 2 tablespoons of corn starch in a small bowl. Mix together well.
  3. Pre-chill the container/s you will storing the finished ice cream in, in your freezer.
  4. Combine the remaining milk, cream, sugar and corn syrup in a heavy bottom, 3.5 to 4 quart saucepan.
  5. Bring mixture to a rolling boil for 4 minutes, stirring with a heat-proof spatula.
  6. Reduce the heat, remix the cornstarch slurry and slowly add it to the saucepan. Cook until thickened, about 1 minute. You should be able to run a line through the back of your coated spatula with your finger and have it not fill back in immediately.
  7. If using a blender, pour in the milk mixture, make sure the lid is firmly on and blend covered until well combined, about 20 seconds. If using a mixing bowl, whisk in milk mixture until well combined and smooth.
  8. Pre-chill by pouring the mixture into a one gallon Ziploc bag, seal and submerge into the ice bath. Let stand for about 30 minutes until the mixture is cold. For detailed tips on pre-chilling read this.
  9. Cut a corner of the ZipLoc bag, pour the chilled mix into your ice cream maker and freeze as per manufacturers instructions. It should take about 20 - 30 minutes.
  10. Store in a freezer ready container/s. Lay down a sheet of parchment paper or cling-wrap right against the surface of the ice cream before closing the container. Store in the coldest part of your freezer for 2 - 4 hours before serving.

 

Simple Fruit Ice creams

  1. Puree enough fruit to end up with at least a cup or two of puree.
  2. Combine 1/2 cup of the puree with the sugar and heat over low heat until the sugar is completely melted and combined with fruit. You are not so much cooking the fruit as binding the sugar to the fruit and released water.
  3. Whisk or blend in the puree to the mix right before your pre-chill it.
  4. Chill the remaining uncooked puree to spoon over the served ice cream.  You can also use it in a cooked sauce but I love it fresh and simple like this.

Strawberry Sour Cream Ice Cream

strawberry_sour_cream_ice_cream

This is my current favorite recipe for strawberry ice cream. It is based on Jeni Bauer’s Roasted Strawberry and Buttermilk Ice Cream recipe in Jeni’s Splendid Ice Creams at Home

Here are the changes I have made to the original recipe:

  • Reduced the total amount of sugar by 1/3 cup from 1 cup to 2/3 cup.
  • Replaced the 1/4 cup buttermilk and 1/4 cup heavy cream with 1/2 cup sour cream.
  • Increased the amount of Strawberry puree added to 3/4 cup up from 1/2 cup.
  • Added 1/2 teaspoon of vanilla extract.

The resulting ice cream, I am happy to say, retains that great texture of Jeni’s, even after freezer hardened. The reduction in sugar is compensated for by the additional puree; less sweet, more strawberry flavor. The sour cream plays a similar role to the buttermilk in the original recipe, offsetting yet highlighting, the strawberries. Of course there isn’t any tang from the missing buttermilk and it isn’t at all sour from the sour cream. I am very pleased with it and I think you will be too.

One of the nice things about this recipe is that you end up with left over strawberry puree. It is fantastic spooned onto the ice cream when served or added to milkshakes. Strawberry sour cream ice cream makes one fantastic milkshake!

 

Strawberry Sour Cream Ice Cream
Posted By: 
Cuisine: ice cream
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
My current favorite strawberry ice cream. Based on Jeni Bauer's Roasted Strawberry and Buttermilk Ice Cream recipe. Makes about a quart.
Ingredients
Roasted Strawberries
  • 1 quart strawberries, hulled and sliced ½ inch thick
  • ⅓ cup sugar
  • 3 tablespoons lemon juice
Ice Cream Base
  • 11/2 cups whole milk
  • 2 tablespoons corn starch
  • 2 ounces (4 tablespoons) cream cheese
  • ⅛ teaspoon fine sea salt
  • 1 cup heavy cream
  • ⅓ cup sugar
  • 2 tablespoons light corn syrup
  • ½ cup sour cream
  • ½ teaspoon of vanilla extract
  • Ice Bath
Instructions
Prep
-Strawberry Puree
  1. Preheat oven to 375 F.
  2. Combine the strawberries with ⅓ cup sugar in an 8 inch square baking dish.
  3. Roast for 10 minutes or until just soft.
  4. Puree the berries in a blender with lemon juice.
  5. Measure out ¾ cup of the puree and add it back to the blender. Refrigerate the rest for another use.
-Ice Cream Base
  1. Add the cream cheese and sour cream to the strawberry puree in the blender and blend until smooth.
  2. Combine 2 tablespoons milk with the 2 tablespoons of corn starch in a small bowl. Mix together well.
  3. Pre-chill the container you will storing the finished ice cream in, in your freezer.
Cook
  1. Combine the remaining milk, cream, sugar and corn syrup in a heavy bottom, 3.5 to 4 quart saucepan.
  2. Bring mixture to a rolling boil for 4 minutes, stirring with a heat-proof spatula.
  3. Reduce the heat, remix the cornstarch slurry and add it to the saucepan. Cook until thickened, about 1 minute.
  4. With the blender on a low setting pour in the milk mixture though the lid hole, add the vanilla extract, and blend until combined, about 15 seconds.
Pre-chill
  1. Pour the mixture into a one gallon Ziploc bag, seal and submerge into the ice bath. Let stand for about 30 minutes until the mixture is cold.
Freeze
  1. Freeze in your ice cream maker as per manufacturers instructions. It should take about 20 - 30 minutes.
Store
  1. Store in a freezer ready container. Lay down a sheet of parchment paper or cling-wrap right against the surface of the ice cream before closing the container. Store in the coldest part of your freezer for 4 hours before serving.

 

 

 

Pumpkin Cheesecake Ice Cream

Desserts for Breakfast

 


Pumpkin ice cream is one of my favorite fall flavors. You have to do something with all that pumpkin puree left over from pie making. The addition of cream cheese in this recipe is genius. Cream cheese not only adds its own characteristic taste which is a perfect compliment to the other flavors in this recipe; but helps improve the smoothness of any ice cream. I would consider serving it with gingersnaps as essential.

 
Pumpkin Cheesecake Ice Cream Recipe at Desserts for Breakfast
 
It would be interesting to replace the sour cream with butter milk. Also an egg custard base might be very nice in this recipe. How about an egg custard base with an entire pumpkin pie chopped up and added during churning?!

Pumpkin Cheesecake Ice Cream

Primary Ingredients/Quantity:
Pumpkin/span> / 3/4 quart
Mix Prep Time: 20 min
Freeze Time: 25 min
Total Time: 45 min