Thursday, June 14, 2012

Blueberry Yogurt Ice Cream

The weather has been hot and humid  lately that I really wish I am in UK with Piggy Josh . He is enjoying the cold weather in UK ( I sent him off last Friday ) and here we are suffering in the heat :p  I have been making fruity yogurt ice cream of late...inspired by the hot weather :p   I make small quantity so that I can have different flavor each time.  This is blueberry yogurt ice cream . Healthy and delicious...this is the one thing I look forward to after dinner each day .  Every mouthful is blueberry flavored and the Greek yogurt gives it a smooth and rich taste.   I love the Greek yogurt sold at Jusco.  After having tasted Greek yogurt, I don't think I want to buy any other brands. It is the best !

I took the recipe  Blueberry Sour Cream Ice Cream from Dorie's book -  " Baking From My Home To Yours " and tweaked it to  what I have in the fridge.  I had the book for sometime but have yet to try out her ice cream - now you know why Wild Boar oinks each time I buy cookbooks.  I have trying out Dorie's recipes from ' From Around My French Table ' on most fridays and this book has been sitting on the shelf  collecting dust and now is the time to use that book again :)   I used Greek Yogurt instead of sour cream since I still have half a tub of it sitting in the fridge.  I like the berries to be coarsely pureed so that I get to see the bits of blueberries on the ice cream.  It gives character to the ice cream :)

berries season so we see more of them
in Jusco and Tesco and best time to make ice cream

a bowl of this deliciousness brings a cheer 
on a hot and humid day

this is so berries tangy good :)
drooling already?

despite the air con on the whole time,
the ice cream was melting fast....

Blueberry-Sour Cream Yogurt  Ice Cream
(adapted from "Baking From My Home To Yours" by Dorie Greenspan)

 Ingredients :-

1  cup blueberries - fresh or frozen (if frozen, thaw and drain)  * I used 1 1/2 cups fresh berries
1/3 cup sugar, or more to taste  * I used 1/4 cup
pinch of salt  * I omit this
grated zest and juice of 1/4 lemon (or lime, as you prefer), or more juice to taste
3/4 cup heavy cream  * I used 1/4 cup
3/4 cup sour cream  * I used 1 cup Greek Yogurt

Preparation :

Put the blueberries, sugar, salt and lemon zest and juice in a medium nonreactive saucepan and cook over medium heat, stirring, until the mixture boils and the berries pop and soften, about 3 minutes.
Turn the berries into a blender and whirl until you have a fairly homogeneous puree, about 1 minute. (It will never be completely smooth, and that's just fine). Add the heavy cream and sour cream and pulse just to blend. Taste and, if you'd like, add a squirt more lemon juice or a tiny bit more sugar.
Pour the custard into a bowl and refrigerate until it is chilled before churning it into ice cream.
Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.

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  1. I'm stuck on greek yogurt as well! Love the stuff! And this would be so perfect for the weather. Gorgeous color!

  2. I love the natural purple colour, so tempting, especially during hot weather recently. Haven't tried making ice-cream, will learn to make this soon.

  3. Wonderful shade of purple...This is a summer treat!

  4. yummy yum ! i must start making some ice cream soon! so happened this afternoon i saw the saleslady at a coffeeshop and she told me yesterday a lady ordered a ice cream maker, must be you!

  5. Homemade ice cream, super!

  6. I love blueberries. I love this recipe.

  7. Yummy.....just what I need to cool off.