Gold Medal Winning Blueberry Sour Cream Ice Cream (Tuesdays with Dorie)

Blueberry Sour Cream Ice Cream in my new Crate and Barrel mini bowl...I forgot to remove the C&B sticker - can you see it?

I’m completely sleep deprived and it’s only day 4 of the Olympics. So many events, so little time. I’ve been enjoying the Olympics and luckily, I made this ice cream before the opening ceremonies and two weeks of athletic coverage (albeit 15 hour delayed on the West Coast).

I just wish there was a filter I could set on my web browser that blocks out the results! However, all the events are really exciting! I love the swimming, gymnastics and beach volleyball makes me want to run to the beach!

This week’s Tuesdays with Dorie recipe was chosen by Dolores of Chronicles in Culinary Curiosity. (Recipe on her website and on page 434 of Dorie’s book). Great choice!

The night before…blueberries, sugar, lemon zest and lemon juice are heated together for a few minutes (above).

The warm mixture is blended. I didn't put on the cover correctly and the "opening" triangle was next to the spout. I had lots of blueberry on the cabinets! Then heavy cream and sour cream are added. This recipe is easy because there are no eggs. After cooling overnight, the mixture was already a little thick. I poured it into the Krups machine that my friend Jessica loaned me (Thanks Jessica!)

Yippee! Poof! 12 minutes later and I had ice cream!! Like magic. This was my first time making ice cream...and won't be the last.

Yum!