Blueberry Ice Cream

This blueberry ice cream was fun to make and tasted good, but a little too tangy for my taste. But still a nice refreshing treat. (I forgot to save some blueberries for garnish, oops! So sorry about the not so exciting picture!)

Blueberry Ice Cream
(from Noble Pig)

• 1 cup blueberries (fresh or frozen, if frozen, thaw and drain)
• 1/3 cup sugar, or more to taste
  
• Pinch of salt
• Zest of one lime
• Juice of 1/2 a lime, or more juice to taste
• 3/4 cup heavy cream
• 3/4 cup sour cream

In a medium saucepan cook blueberries, sugar, salt, lime zest and juice over medium heat, stirring until mixture boils and the berries pop and soften, about 4 minutes.

Pour the berry mixture into a blender and whirl until a puree is achieved, about 1 minute. The mixture will not be completely smooth. Add the heavy cream and sour cream and pulse to blend. Taste and add a bit more lime juice or sugar if you choose.

Pour the blend into a bowl and refrigerate until it is chilled before churning into ice cream.

Tip: If you don't like blueberry skin, after blending the blueberries try to put the mixture through a sieve to get rid of skin, and then finish adding the creams.

-amanda