Sunday, December 28, 2008
This summer hasn’t really felt very summery at all so far, with the temperature regularly hovering around 23ºC, which for me requires long sleeves! This week however, we’re set for much more seasonally appropriate temperatures, the timing of which is both good and bad. Unfortunately, our air conditioner at home is broken. But! I’ve borrowed an ice cream maker while its owner is interstate. Glass half full?
And what better recipe to try first than this one, which Dorie herself claims is the “summeriest” of ice creams. I had a punnet of beautiful blueberries in the fridge, and wanted something quick and delicious to do with them. This recipe is so easy, and requires so little actual hands-on preparation time. It also gets points for being eggless, because the last thing my freezer needs right now is more egg whites – I sense a pavlova or three may be on the horizon.
I like that the ice cream isn’t too rich or too sweet. The sour cream gives it a nice tangy flavour. My favourite thing about it, though, has got to be the vibrant purple colour. When it came out of the food processor, it looked like some kind of magic potion, complete with bubbles. I fought the urge to cackle. My mind has been going into overdrive thinking up other flavour combinations I can make, but I would definitely call this first attempt a resounding success!
Blueberry Sour Cream Ice Cream
Makes about 0.5 L (1 Pint)
Recipe adapted from Baking From My Home to Yours by Dorie Greenspan
• 1 cup blueberries
• 1/3 cup sugar
• 2 tablespoons lemon or lime juice
• ¾ cup heavy cream
• ¾ cup sour cream
1. Place the blueberries, sugar and lemon juice into a medium saucepan over medium heat, stirring for about 3 minutes, or until the mixture boils and the blueberries start to pop and soften
2. Turn the mixture into a blender or food processor and whir until you have a fairly homogenous mixture, though it will never become completely smooth. Add the cream and sour cream and pulse until just blended. Taste, and add a little more sugar or lemon juice if required.
3. Refrigerate until chilled before churning into ice cream.
4. Scrape into the bowl of an ice cream maker and churn according to manufacturer’s instructions. Transfer the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.