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Blueberry Swirl Sour Cream Ice Cream
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
From the Van Leeuwen Artisan Ice Cream cookbook, a recipe for rich, tangy blueberry swirl sour cream ice cream.
Recipe Type: Dessert
Author: Adapted with permission from Van Leeuwen Artisan Ice Cream by Laura O'Neill, Ben Van Leeuwen, and Pete Van Leeuwen with Olga Massov
Ingredients
For the Blueberry Compote
  • 1/2 cup fresh or frozen blueberries
  • 2 tablespoons sugar
  • 1 teaspoon freshly squeezed lemon juice
For the Sour Cream Ice Cream
  • 1 1/2 cups heavy cream
  • 2 tablespoons whole milk
  • 1/2 cup plus 2 tablespoons sugar
  • 1/4 teaspoon sea salt
  • 8 egg yolks (I used 6)
  • 1 1/2 cups sour cream
Instructions
  1. To make the blueberry compote, combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat. Bring up to a gentle simmer. Cook, stirring occasionally, for 5 - 7 minutes, or until blueberries have burst and mixture has thickened. Spoon into a small jar, cool, cover, and set in the fridge to chill.

  2. For the sour cream ice cream, combine the heavy cream, milk, 1/2 cup sugar, and sea salt in a wide, heavy bottomed sauce pan (enamel-coated cast iron is perfect) set over medium heat. Cook, stirring frequently, until small bubbles form along the edge of the pan and the mixture just starts to steam.

  3. Meanwhile, in a medium mixing bowl, whisk the egg yolks with the remaining 2 tablespoons sugar. Whisking constantly, add a splash of the hot cream mixture to the yolks. Continue adding a ladleful at a time to the yolk mixture, whisking all the while. Once egg mixture is warm, whisk into the the cream mixture. Stirring constantly, cook custard over medium heat. When mixture just starts to steam, turn heat to low, and continue stirring. Cook until custard thickens enough to coat the back of a wooden spoon, about 7 minutes.
  4. If desired, strain custard with a mesh strainer. Next, fold in the sour cream. Blend for a minute with an immersion blender to emulsify the ice cream. Pour mixture into a stainless steel bowl and set over an ice bath for 10 minutes, stirring frequently. Pour custard into a container (I use canning jars), seal, and set in the fridge to chill overnight.
  5. Process ice cream according to your ice cream maker's instructions. Spoon in the blueberry compote, stirring minimally. Spoon ice cream into a freezer-proof container, cover, and freeze for at least 4 hours.
  6. Ice cream will keep in the freezer for 7 days.