For this weeks Tuesday with Dorie, Dolores of Chronicles in Culinary Curiosity chose: Blueberry Sour Cream Ice Cream on page 434 of Baking from my Home To Yours by Dorie Greenspan.
One advantage of living in the tropics is it is always ice cream weather.
I also had the epinphany of leaving the bulky ice cream canister in the display home/stunt kitchen freezer as my freezer at home is always jam packed.
The recipe was quite simple. I substituted light sour cream (as it was in the fridge ready to go) the only other variation was a Tablespoon of gin. It helps keep the ice crystals from forming and can make it easier to scoop straight from the freezer. It is really important not to add too much alcohol otherwise you get soup! (Anyone who has stored vodka in the freezer knows the anti-freeze properties of alcohol.
I like the freshness of flavor of this ice cream but I am a fan of the cooked custard style of ice cream. Even though I used light sour cream and regular cream (35% fat) in the recipe I had a slight residue of cream/fat that took a while to disapate from the roof of my mouth. Not certain what that was from but perhaps there wasn’t the right balance to emulsify the fats better (such as eggs or larger amounts of sugar).
So the final verdict is lovely flavor profile but not perfect mouth feel. Lots to contemplate in how to make it better for next time. Now go check out the TWD blogroll to see what everyone else came up with.