Blueberry-Lemon Sour Cream Ice Cream

1. 1

   In a blender, whirl blueberries and half-and-half until smoothly pureed. Add sugar, sour cream, lemon zest, lemon juice, and salt. Whirl until combined.

2. 2

   Pour mixture through a fine-mesh strainer into an ice cream maker (1-qt. capacity or larger). Freeze according to manufacturer's directions until mixture is firm enough to scoop.

3. 3

   Serve softly frozen or freeze in an airtight container until firm enough to scoop (at least 3 hours and up to 1 week).

4. 4

   Note: Nutritional analysis is per 1/2-cup serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.