Quick Homemade Blueberry Ice Cream
Speed - 95%
Simplicity - 97%
Tastiness - 100%
97%
Delicious!
This Quick Blueberry Ice Cream is amazing. It has a smooth texture and a delicious taste.
Ingredients
- 4 Eggs
- 14 oz High Fat Sour Cream
- 8 oz Blueberries
- 3 tablespoons Raw Honey
Instructions
- Separate the yolks from the whites.
- In a bowl mix the yolks with the honey until the yolks get whiter.
- In a separate bowl, beat the whites until stiff peaks form.
- Use a whisker or a spatula to incorporate the whites to the yolk mixture.
- Add the sour cream and mix well.
- Rinse and drain the blueberries.
- Use a hand mixer to puree the fruits.
- Slowly add the puree to the other ingredients and mix well to distribute evenly.
- Take the mixture to the fridge for at least 2 hours, and then run through an ice cream maker.
- If you don't have one, put the mixture in the freezer and stir every 30 minutes so the ice cream will be soft and fluffy.
I can't think of a dessert more appropriate for summer than ice cream. It is refreshing, delicious and, best of all, extremely easy to prepare. The following creation is based on my mother's ice cream recipe. She only prepared this recipe and my whole childhood I ate a marvelous chocolate ice cream. If someone had offered me another kind, I would have refused. This was the ultimate ice cream for me back then.
I have discovered a lot of other great recipes since then, but I still have a nostalgic feeling when I remember that great taste. And I still use this recipe as a base for many of my ice creams because you may add anything you want and the result will remain amazing.
So this is, in my opinion, what comfort food means.
And you will only need four ingredients to prepare this quick ice cream.
First of all, separate the yolks from the whites.
In a bowl add the honey to the yolks and whisk until the yolks turn whiter. If you believe you will need more honey, feel free to add.
In a separate bowl beat the egg whites until they stand stiff. I do this test: I turn the bowl upside down and if nothing falls from it and the whites don't slide away, then I am ready to move forward.
Use a spatula or a whisker to incorporate the whites to the yolk mixture. Don't add them all at once, work in batches.
After that add the sour cream and mix until well incorporated.
Rinse and drain the blueberries. Use a hand mixer or a food processor to transform the fruits into a puree.
Transfer the puree to the other ingredients and stir well to distribute evenly.
My ice cream maker requires that I keep the mixture in the fridge for about 3-4 hours. Just follow the instructions of your equipment.
If you don't have an ice cream maker, just place the mixture in molds or glasses or bowls or small plastic boxes (anything you have at hand) and take it to the freezer. Don't forget to stir every 30 minutes until it freezes if you want to have a fluffy ice cream.
Serve and enjoy!
Ingredients
- 4 Eggs
- 14 oz High Fat Sour Cream
- 8 oz Blueberries
- 3 tablespoons Raw Honey
Instructions
- Separate the yolks from the whites.
- In a bowl mix the yolks with the honey until the yolks get whiter.
- In a separate bowl, beat the whites until stiff peaks form.
- Use a whisker or a spatula to incorporate the whites to the yolk mixture.
- Add the sour cream and mix well.
- Rinse and drain the blueberries.
- Use a hand mixer to puree the fruits.
- Slowly add the puree to the other ingredients and mix well to distribute evenly.
- Take the mixture to the fridge for at least 2 hours, and then run through an ice cream maker.
- If you don't have one, put the mixture in the freezer and stir every 30 minutes so the ice cream will be soft and fluffy.
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