More fruit, but this time puréed nicely and then frozen. This week’s recipe, chosen by Dolores of Chronicles in Culinary Curiosity, was Blueberry–Sour Cream Ice Cream; you can find the recipe at Dolores’ blog.
I planned to use fresh blueberries from the farmers market, but midway through the week they started looking a little iffy, so I froze them. So I actually used frozen blueberries from the farmers market, and that was close enough. I also used Greek yogurt instead of sour cream, because that’s what I had.
This was certainly easier to pull together than the other Dorie recipes I’ve done so far: five minutes, start to finish (except, of course, for letting the mixture chill, churning it into ice cream, and then letting it ripen in the freezer for three hours, but who’s counting?).
From this:
to this:
to this:
I liked this ice cream. It wasn’t my favorite ever, but then again I’m not a yogurt fan. But it was good, and reasonably healthy — certainly healthier than the egg- and cream-laden versions David Lebovitz has enticed me into this summer with his evil tome.
#2 Son put chocolate syrup on his; he puts chocolate syrup on everything. #1 Son and Husband went for the maraschino liqueur. Husband called it “explosively fruity”: “It adds another layer of depth. It’s not just a dessert when you do that. It ennobles the ice cream.” He’s a writer. #1 Son said it was “in-freaking-credible.” Believe it or not, he’s a writer too.
So to sum up, the ice cream was a hit. Thank you, Dorie, and thank you, Dolores. Head on over to the TWD website to see what everyone else did this week.
