Heaven may be at least partially made of ice cream. I mean it, this is a hope of mine. And if I lead a really good life, perhaps it will include this sour cream ice cream. I don’t know why I don’t see this flavor more, because it is so rich, pleasantly tangy, and altogether “summer”. Pair it up with any stone fruit or berry, and you may think you’ve already gone to heaven.

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Sour Cream Ice Cream with Blueberry Compote

ice cream:

2 c. heavy cream
1/2 c. sugar
1/4 c. brown sugar
6 egg yolks
2 c. sour cream
zest of 1 lemon
1 tsp. vanilla extract

Place the cream in a medium pot and heat to just under a boil. Remove from the heat and allow to cool slightly.
Combine both sugars and egg yolks in a medium bowl. Whisk together thoroughly. Slowly pour the cream into the yolk mixture, whisking continuously.
Pour the mixture back into the pot and return to medium heat. Stir constantly with a rubber spatula or wooden spoon until the mixture thickens and coats the back of the spoon. Remove from the heat immediately. Pour the ice cream base into a clean bowl and set on top of another bowl filled with ice. Stir occasionally until completely chilled.
Freeze according to your ice cream machine’s instructions.

Blueberry Compote

1/4 c. water
1/4 c. sugar
4 c. fresh blueberries
zest and juice of 1/2 a lime

Place the first three ingredients in a medium pot set over medium heat. Bring to a boil then reduce the heat to medium low. Stir occasionally. Once the blueberries begin to soften, squish a few against the side of the pot . Simmer for 10 minutes, then remove from the heat and allow to cool.

Spoon onto sour cream ice cream and eat with reckless abandon.
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