Blueberry-Lemon Sour Cream Ice Cream
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.
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- Calories: 159
- Calories from fat: 47%
- Protein: 2g
- Fat: 8.3g
- Saturated fat: 5.1g
- Carbohydrate: 20g
- Fiber: 0.9g
- Sodium: 174mg
- Cholesterol: 23mg
- 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
- 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).
- Note: Nutritional analysis is per 1/2-cup serving.
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