Blueberry Bliss

After nearly six months of anticipation, it's my turn to "host" this week's episode of Tuesdays with Dorie. Back in June I counted the weeks and figured out I'd be in the hot seat in mid August and I flipped through the book in search of a couple of recipes I might choose from. I liked the sound of Dorie's Corn and Herb Muffins and I knew corn would be plentiful in August (at least in the northern hemisphere). The Brown Sugar Bundt Cake sounded simple and satisfying.

But something kept drawing me back to the Blueberry Sour Cream Ice Cream. Blueberries are plentiful in our local markets in August and fairly easy to find frozen in other climates. Oh, and they're healty superfoods. And we haven't done an ice cream yet. What better time for what Dorie dubs the "summeriest of summertime ice creams"?

The timing turned out perfect. My nephew's in town this week from Texas and the young man won't eat much that's not white... but he adores blueberries and he was excited about helping me out with the recipe. The result: a creamy tangy bowl of blueberry bliss.

What... you want photographs? As soon as my camera battery's done charging...

For now, here's the recipe for those of you who want to try it. And go check out the blog roll to see what 200-some other Doristas have to say about my choice.

Blueberry Sour Cream Ice Cream
as published in Baking: From My Home to Yours by Dorie Greenspan

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 1/4 lemon (or lime as you prefer) or more juice to taste
3/4 cup heavy cream
3/4 cup sour cream

Put the blueberries, sugar, salt and lemon zest and juice into a medium nonreactive saucepan and cook over medium heat, stirring, until mixture boils and the berries pop and soften, about 3 minutes.

Turn the berries into a blender and whir until you have a fairly homogeneous puree, about one minute. (It will never be completely smooth, and that's just fine.) Add the heavy cream and sour cream and pulse just to blend. Taste and, if you'd like, add a squirt more lemon 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.

From the archives...
In 2006 we crossed the bay to check out the Ferry Plaza Farmer's Market in celebration of farmer's market week.