Blueberry basil sour cream ice cream
9 Jul
I love ice cream. Love, love LOVE it. And I love my ice cream maker, but haven’t put it to good use since moving into our new place. But that has changed.
Rodelle and KitchenAid have teamed up to present The Great American Ice Cream Challenge, and I’ve decided to enter! Honestly … it couldn’t be easier: You fill out an online form, include your recipe, and a photo is highly suggested. Sounds easy enough to me. The hard part is coming up with something delicious and creative. So I’ll be recipe testing for the next few weeks before I submit my final entry.
My first experiment was a recipe I adapted from Juanita’s Cocina, who found it on Lemon Drop, who had adapted it from . I came up with my own spin, using basil from my garden and opting for light cream in lieu of heavy (not just because of fat content … light cream is easier on my wallet). The result was creamy, tart, tangy with hints of basil and massive amounts of refreshing deliciousness. If I try this recipe again, I may sub lime zest and juice for lemon.
Ingredients
Directions
In a medium saucepan over medium-high heat, combine blueberries, sugar, basil, lemon zest and lemon juice.
Stir occasionally until the blueberries burst and release their juices.
Remove the blueberry basil mixture from the heat. Using a blender (you could use an immersion blender, but I found my regular one made this easier), puree the mixture.
Add the cream, sour cream and vanilla to the blender and blend to combine all ingredients. Pause and scrape down the sides if necessary.
Pour the blueberry basil mixture into a mixing bowl and chill in the fridge for an hour
Once chilled, pour the blueberry basil mixture into an ice cream maker and process per your machine's directions. My ice cream took about 25 minutes. If it seems a bit soft, remember, it will firm up in the freezer.
Transfer the ice cream to a freezer-safe container and allow to freeze for an additional 3-4 hours.
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