Wild Blueberry Ice Cream ~ the very thought makes me crazy ~ but wait, it gets better, this luscious treat is made with sour cream instead of regular cream, for a unique tangy flavor you've just got to try.
Servings: 11/2 pints
2heaping cups frozen wild blueberries,you can also use fresh
juice of 1/2 lemon,optional
Put the berries and sugar in a saucepan and bring to a boil. Turn the heat down and cook for about 5 minutes, just until the berries have released juice and softened.
Puree the mixture. I used my Vitamix blender for an extra smooth puree. Refrigerate the puree until chilled.
Blend together the sour cream, the cold blueberry puree, and the lemon juice, if using, until completely smooth.
Process the mixture in your ice cream machine, according to the manufacturer's directions. Mine takes about 20 minutes to get to a soft serve stage.
Spoon the soft ice cream into a loaf pan or plastic tub, cover tightly, and put in the freezer to firm up. I like to leave it for at least 5 to 6 hours.
https://theviewfromgreatisland.com/wild-blueberry-ice-cream-recipe/ June 21, 2017