Blueberry Sour Cream Ice Cream

When local berries are in season, they truly need little embellishment—but that doesn’t mean you can’t try with some tangy sour cream, a natural foil for the berries’ clean sweetness. The resulting combo here is over-the-top rich, so be warned: A little goes a long way.

Makes about 5 cups

Ingredients

Ice Cream
8 egg yolks
1 cup sugar
pinch of table salt
2 cups heavy cream
2 cups sour cream

Blueberry Swirl
3 cups blueberries
1/3 cup sugar
2 strips lemon zest
juice of 1 lemon

Directions

1. In a mixing bowl, combine egg yolks, sugar and salt. Whisk mixture until it is lightly colored and creamy, about 1 minute.
2. In a small pot, warm heavy cream over moderate heat until it nearly reaches a boil. Remove from heat immediately. In a slow, steady stream, pour cream into yolk-sugar mixture, whisking to combine.
3. Return mixture to pot over low heat. Stir constantly until lightly thickened. (Do not allow mixture to boil.) Heat mixture to 180°, or until it coats the back of a wooden spoon. Immediately pour custard into a bowl to stop cooking. Stir in sour cream.
4. Chill custard in the refrigerator for at least 6 hours or overnight. Meanwhile, make the blueberry swirl: Combine berries, sugar, lemon zest and juice in a saucepan and simmer until berries have collapsed and softened, about 15 minutes. Remove zest. Chill in refrigerator for at least 4 hours.
5. Freeze custard in ice cream maker according to manufacturer’s instructions. Once the ice cream has solidified, spoon it into a freezer-friendly container, alternating spoonfuls of blueberries and swirling the mixture with a rubber spatula. You may have more berries than you need—you want a distinct swirl and not purple ice cream. Continue layering and swirling. Freeze ice cream for a few hours before serving.