Blackberry Sour Cream Ice Cream

1. 1

   Zest the lemon and juice it and put it aside.

2. 2

   Put the blackberries, sugar and lemon zest and half its juice into a saucepan and cook over medium heat, stirring until mixture boils, about three minutes.

3. 3

   Turn the berries into a blender and pulse until you have a fairly homogeneous puree, about one minute. Add the cream and sour cream and pulse just to blend. Taste and, if you like, you can add a squirt more lemon juice or a tiny bit more sugar.

4. 4

   Pour ice and water into a larger-sized bowl, and chill the mixture over it in a smaller bowl for an ice bath.

5. 5

   Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your mixture into it.

6. 6

   After forty-five minutes, open the door and check it.

7. 7

   As it starts to freeze near the edges, remove it from the freezer and stir it with a wooden spoon, spatula or whisk to break up any frozen pieces.

8. 8

   Continue to check the mixture every 30 minutes, stirring vigorously as it's freezing.

9. 9

   Keep checking periodically and stirring while it freezes. It will take about 2 - 3 hours to fully harden.

* Per serving · 4 servings · Values may vary.

No additional tips available.