Blueberry Sour Cream Ice Cream

EDIT: I uploaded a couple of photos of the ice cream while I was making it. The colors are beautiful (as you will read below).

Last week, I saw a link to this old post on one of my favorite food blogs. I'm not generally a fan of blueberries, but my husband -- having grown up in Maine -- loves them. The pictures were beautiful (I love colorful food!), so I thought I'd give it a try for this week.

The ice cream is pretty easy to prepare -- and the coloring really is gorgeous. I think my husband has the camera right now, but I took some pictures of the dark blue berries, the bright white sugar, and the bold green lime zest in the pan together. Then, while it was all cooking, the berries bled and the juice turned purplish. Absolutely gorgeous.

Okay, enough gushing about the colors. The prep is easy; then you just stick the blender in the refrigerator to cool the mix down, and when you're ready, just turn your ice cream mixer on and let it churn for about 25 minutes.

A couple of notes on this:

• It didn't make very much. If you're making it for the whole family (or a group), you might want to double it. I made it for company, and ended up baking a pan of brownies to supplement. It went really great with the brownies.
  
• I had to soften it in the microwave to scoop it (it had been in the freezer for about 22 hours)
• Like I said, I'm not generally a fan of blueberries, but I did enjoy this. It was a little too tart, though. I prefer my ice cream sweeter.
• My husband said it could use a touch less sour cream (he recommended 2/3 of a cup, instead of the 3/4 of a cup that the recipe called for). That said, he loved it and gave it 5 stars.
• Serving it with brownies already, I didn't do any chocolate or fudge sauce on top. It was fine without it, though.

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Blueberry Sour Cream Ice Cream

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

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.
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Enjoy!