Blueberry Ice Cream

So this past Christmas I received a Kitchen Aid Ice Cream Maker attachment, from my brother, in order to make some homemade ice cream.  For all of the seven months I had this product chilling in my freezer, I've only made ice cream three times.  That changed today; I'm up to four ice creams now!  But not only did I have an unused ice cream maker laying around, I had tons of blueberries, hand picked by my mom, that I needed to start making use of.  So I put these two things, that needed to be used, together to make Blueberry Ice Cream!

Unlike the other ice creams I had made, this recipe uses sour cream, which gives the ice cream the slightest tang or tartness and makes the ice cream taste lighter than a traditional ice cream base.  Overall, I loved how this ice cream came out; from it's taste and bright, dazzling shade of purple, it was perfect! 

Blueberry Ice Cream
    yields about 1.25 pints

1 & 1/2 cup of fresh blueberries
1/3 cup of sugar
pinch of salt
lemon zest and juice of one lemon
3/4 cup of heavy whipping cream
3/4 cup of sour cream

1.  Add the blueberries, sugar, salt, lemon zest, and lemon juice into a medium sauce pan.  Stir occasionally, and bring to a boil until the blueberries begin to burst.  Then remove from heat.

2.  In a food processor or blender, combine the blueberry mixture, heavy whipping cream, and sour cream. Blend until well combined, then pour the mixture in a stainless steel bowl, and allow to chill completelyin the refrigerator. 

3.  Once completely chilled, pour the mixture into your ice cream maker, and follow the manufacturer's directions for churning ice cream.

4.  Freeze, eat, and enjoy!

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