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Blueberry-Lemon Sour Cream Ice Cream

Yield Makes 1 quart
There are two main types of American ice cream: custard (aka French-style) and uncooked (aka Philadelphia-style or eggless). This easy uncooked ice cream has a lighter texture than custard varieties, but it's still bursting with berry flavor. Prep Time: 10 minutes, plus freezing time. Notes: As with all noncustard ice creams, this mixture freezes solid after a day in the freezer. Let it soften for 10 minutes at room temperature before serving.


  • 2 cups fresh blueberries
  • 1 1/2 cups half-and-half
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1 tablespoon freshly grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt

Nutrition Information

  • calories 159
  • caloriesfromfat 47 %
  • protein 2 g
  • fat 8.3 g
  • satfat 5.1 g
  • carbohydrate 20 g
  • fiber 0.9 g
  • sodium 174 mg
  • cholesterol 23 mg

How to Make It

  1. In a blender, whirl blueberries and half-and-half until smoothly puréed. Add sugar, sour cream, lemon zest, lemon juice, and salt. Whirl until combined.

  2. Pour mixture through a fine-mesh strainer into an ice cream maker (1-qt. capacity or larger). Freeze according to manufacturer's directions until mixture is firm enough to scoop.

  3. Serve softly frozen or freeze in an airtight container until firm enough to scoop (at least 3 hours and up to 1 week).

  4. Note: Nutritional analysis is per 1/2-cup serving.