LET'S GET STARTED !
adapted from Blueberry Sour Cream Ice Cream, Dorie Greenspan's Baking From My Home to Yours
WHAT YOU NEED
your trusty ice cream maker
a small food processor or hand-held blender
1 cup fresh blueberries
1/2 cup granulated sugar
zest of one lemon
juice of 1/2 a lemon
3/4 cup heavy cream
3/4 cup sour cream
1 teaspoon pure vanilla extract
IN MEDIUM SAUCEPAN, combine first 4 ingredients
HEAT slowly over MEDIUM heat until mix starts to simmer.
STIR continously until berries start to pop and release juices (4-5 minutes)
REMOVE FROM HEAT and puree with food processor or hand-held blender
ADD cream, sour cream and vanilla
PULSE to combine
PLACE in refrigerator for 1 hour
REMOVE and add to ice cream maker basin.
BLEND AND FREEZE according to manufacturer's instructions. I have a Cuisinart 2 QT machine and I stir for 25 minutes, transfer to a freezer container and freeze 4-5 hours.