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.

Yield: Makes 1 quart
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 47%
  • Protein: 2g
  • Fat: 8.3g
  • Saturated fat: 5.1g
  • Carbohydrate: 20g
  • Fiber: 0.9g
  • Sodium: 174mg
  • Cholesterol: 23mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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Blueberry-Lemon Sour Cream Ice Cream Recipe at a Glance
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