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Blueberry Sour Cream Ice Cream with Hot Fudge
Category: Desserts, Ice Cream
Serves:
Rating:
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Ingredients:
1 cup blueberries (fresh or frozen, if frozen, thaw and drain) 1/3 cup sugar, or more to taste pinch of salt grated zest and juice of 1/2 lime, or more juice to taste 3/4 cup heavy cream 3/4 cup sour cream
Directions:
Put the blueberries, sugar, salt, lime zest and juice in a medium saucepan and cook over medium heat, stirring, until mixture boils and the berries pop and soften, about 3 minutes. Turn the berries into a bender and whirl until you have a fairly homogenous puree, about 1 minute. (It will never be completely smooth, and that’s fine!) Add the heavy cream and sour cream and pulse just to blend. Taste and, if you’d like, and a squirt more lime juice or a tiny bit more sugar. Pour the custard into a bowl and refrigerate until it is chilled before churning it into ice cream. Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop. Top with Dark Chocolate Hot Fudge. Go crazy.