This one wins hands down for the least time-consuming TWD recipe yet. Simmered a cup of blueberries with some lime juice, zest, and sugar, blended the mix with some sour cream and skim milk, chilled, and there you are. Ice cream that resembles frozen yogurt made with upscale Dannon blueberry. Very simple, very good, no eggs. I haven't been very good about making non-custard ice creams, which are usually better for us, because they don't keep as long in the freezer, but I think this one won't have long to keep. The household approved, despite initial skepticism re: sour cream.
In an overdose of cultured goodness, I also made buttermilk ice cream from the Lee Bros. cookbook, smitten by their idea of layering it with cornbread to make a parfait. The ice cream was a little bit chalky, but the taste was good. More to come from that cookbook, it's taken a real hold on my imagination.
4 comments:
I agree--this was a very quick and satisfying recipe. Glad you enjoyed it :)
buttermilk ice cream, now that sounds interesting too.....
Mmmm. that buttermilk ice cream sounds like something we'll have to try. We've made alot of butter from the cream on the cows milk, and now have tons of buttermilk!
The parfait sounds interesting. Glad your family like the blueberry ice cream.
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