Tuesday, August 12, 2008

Blueberry Coconut Ice Cream



Ice Cream is good and almost everyone likes it. I have a very loved Cuisinart ice cream maker that I use quite often. So often, in fact, that I have 4 freezer bowls for it. I like to have ice cream as dessert if we're having friends over for dinner in the summer and I like to have more than one flavor. Last year my husband and I really thought about opening a hand-crafted ice cream shop. I did all the research and we learned that we would be the first company who's actually making ice cream from scratch -every other ice cream company in the state uses a ready-made mix. These mixes scare me; who knows what fillers and preservatives are found in them. Anyway, for many reasons, we chose to put this idea on hold, but, the experimenting with flavors sure was fun and that's what led me to own 4 freezer bowls.


This week's Tuesdays With Dorie recipe was Blueberry Sour Cream Ice Cream, chosen by Chronicles in Culinary Curiosity. I was serving a Hawaiian themed dinner and blueberries don't really fit into anything tropical so I tweaked the recipe a little. I replaced the heavy cream with coconut milk, I used lime juice and lemon zest and I decreased the amount of sour cream to 1/2 cup. I thought about adding a little candied ginger or some shredded coconut but I decided to keep them out- I didn't want to play with the recipe too much. Blueberries still aren't tropical, but who cares- I've been enjoying them more this summer than ever before.


This ice cream recipe is an easy one as it doesn't involve making a custard first. That process produces my favorite kinds of ice cream- super rich and creamy ones. This recipe is simple and still makes something really good and in a shorter amount of time.


If you want to try an easy, delicious ice cream that doesn't take too much time to prepare, try this one. It's worth it!





Blueberry Coconut Sour Cream Ice Cream



Adapted from Dorie Greenspan's Baking From My Home To Yours


1 cup of blueberries- fresh or frozen


1/3 cup sugar


pinch salt


1 teaspoon lime or lemon juice


1/4 teaspoon lime or lemon zest


3/4 cup of coconut milk


1/2 cup of sour cream



Place blueberries, sugar, lime or lemon juice and zest in a non-reactive saucepan (I use stainless) and cook on medium heat about 3 minutes. The blueberries should soften and pop and the sugar should dissolve.


Put blueberry mixture into a blender, or food processor and whir away until you have a fairly consistent mix- this should take no more than a minute. Add the milk and sour cream and pulse until it is incorporated.


Chill the mixture in the refrigerator for a couple of hours before you churn it in your ice cream maker.


Smile and enjoy.

20 comments:

Natashya said...

Sounds heavenly. I love to make ice cream too. I only have 2 bowls though!
What a neat idea to go public with your ice cream. Let me know if you decide to go ahead with it.
I, too, am frightened by all the fake foods out there and for that reason make more and more from scratch.
Cheers.

Mary Ann said...

Wow- those flavors sound so delicious. I love the fact that you have 4 ice cream bowls. That made me smile. Your ice cream looks delicious!

Marie said...

Ohhhhhh...your ice cream looks so beautiful! I can't believe the colour!! And coconut too! wow! What a great idea!

Teanna said...

That is absolutely GORGEOUS! And I love the coconut idea! I'm going to have to try that!

rainbowbrown said...

Pre-made bases, huh? Well that's hooey if your ask me, I do hope that one day you'll be able to change that. Youe ice cream sounds lovely, very nice experimentation.

n.o.e said...

If this ice cream is any indication, your shop would be amazing!
Nancy
The Dogs Eat the Crumbs

Jessie said...

mmm, that sounds good. I think I'll try it your way next time!

chocolatechic said...

The coconut addition sounds amazing.

L said...

your photo is amazing!! i already know i like the ice cream, and your photo just makes me want more of it.

Engineer Baker said...

Wow - four freezer bowls? I think you're addicted! It looks awesome.

steph- whisk/spoon said...

that is a seriously amazing-looking cone! i can't believe you have four freezer bowls--maybe you should open up a shop! :)

Susie Homemaker said...

Oh, I LOVE love love coconut. I would have never thought of putting it with blueberries though - wow!

Rigby said...

Your ice cream sounds wonderful, and your pictures are beautiful!

The DeL Sisters said...

Wow great combo! I love coconut! Love your pics!

Mevrouw Cupcake said...

What a fabulous take on Dorie's recipe! I too love to make ice cream for dessert when we have company and at the moment I have 3 different kinds of ice cream in the freezer!

Pamela said...

That picture is so enticing. It looks lovely. I think it's great that you have 4 bowls for the ice cream maker! You must be doing lots of interesting experiments.

Jules Someone said...

Four bowls! Holy smokes! I'm afraid to get more than one because we just don't need that much ice cream in our house. ;-)

Sharon said...

Wow. Love the piped look of the ice cream in that last photo. Love homemade ice cream also.

Lori said...

I love the addition of coconut here. Looks absolutely luscious.

nedle said...

Hi Mary,
Ive made this recipe twice now, first with Huckleberries and this time with Strawberries. Left out the lemon juice and zest and added vanilla this time. Naturally coconut milk comes about 2 cups to the can so Ive had to double + the recipe. Can't have too much ice cream in my book.

Thanks.