Just close your eyes with me for a moment and imagine your absolute worst nightmare scenario. That crazy no-way-it-could-ever-happen-to-me thing that would jolt you into a blind panic.
If your worst fear is falling into an Indiana Jones-style pit full of snakes/tarantulas, how fucking bizarre would it be if the earth opened up, and you actually fucking fell into a pit full of snakes and/or tarantulas.
Deep breaths. Just 3 days ago, my worst fear actually actually happened.
There was a moth in my car. I repeat: THERE WAS A MOTH IN MY CAR. And not some barely there, little white nothing moth. This fucker was the size of a whiffle ball. Minimum.
It dived bombed my face while I was driving during rush hour. Suffice to say that I’m lucky to be alive. After what I’m sure was an actual heart attack, I decided I deserved a special survivors treat.
So allow me to switch gears from from my absolute least favorite thing (butterflies and/or moths (and shut up, by the way. Everyone is afraid of something weird)) to my absolute most favoritest thing in the whole wide world: sour cream. Creamy, tangy, I spoon it straight out of the tub and rub it directly on my face. If it’s army of tiny lactose soldiers didn’t instantly rot my gut, I would probably eat sour cream until until it seeped out of my pores.
But how do we elevate this already perfect ingredient? By amping it up with tangy lemon and sweet blueberries. It’s sour cream ice cream, people! More specifically, it’s lemon sour cream ice cream with brown sugar blueberry swizzle. Oh, and did I mention this is a no-churn recipe? Let’s go.
1 1/2 cups sour cream
1 cup heavy cream
21 oz sweetened condensed milk (1 1/2 cans)
1 tbs lemon extract
2 drops yellow food coloring
1 1/2 cups frozen blueberries
1/2 cup brown sugar
1 large lemon, juice and zest
2 tsp corn starch
1/4 tsp salt
First, let’s get started on the blueberry swizzle drizzle. Zest and juice your lemon; we’re looking for about a 1/4 cup of juice here. If the lemon you picked out so carefully at the store shorts you on juice, try not to freak out. You can just add a little water, or even some OJ you probably have in the fridge. Dump the frozen blueberries, brown sugar, lemon juice and zest, and salt into a sauce pan. Bring it to a boil and cook on medium high for 5 minutes.
In a separate bowl, mix the cornstarch with 1 tbs of cold water. Whisk out the lumps with a fork and add to the cooking berries. Cook for an additional 2 minutes while stirring constantly. When it’s nice and thick, cool it down quickly by making an ice bath. Fill a large bowl with ice and water and dunk the bottom of the pot right in. If you’re worried about your pot warping, you can transfer the berries into a smaller glass bowl that you set into the bowl of ice. Stir the berries around and when its nice and cool, stick ‘em in the fridge.
Onto the main event! Whip your heavy cream on high with an electric beater or stand mixer until it forms stiff peaks. Then, fold in the sour cream, condensed milk, lemon extract, and food coloring. Literally that is it.
If you’re sitting at your computer wondering if you really have to go out and buy lemon extract instead of just using lemon juice or zest, the answer is yes. I’ve been working on versions of this for a while now, and trust me when I say that the extract gives you the best results. If you ignore me and just add juice, you will be cursed with icey, crystaly broken-glassy ice cream. Not desirable. Just go to amazon, and 2 day ship yourself the extract; you won’t regret it.
Now, pour your cream mixture into a loaf pan lined with parchment paper. You’ll end up with a little extra, so put it in a separate container that no one has to know about. Then, spoon in the blueberries and swirl them in with a fork or skewer. The blueberries will sink to the bottom, but its OK. We used the shallow loaf pan, not a deep pint container, remember? That way we get some berry with each scoop. Cover your cream with plastic wrap, making sure that you touch the wrap to the actual cream so it’s super sealed. Pop it in the freezer over night.
Scoop, and voilà! This easy no-churn ice cream is thick like gelato and seriously tangy. Eat every last bite and regret nothing. You deserve it.
- 1½ cups sour cream
- 1 cup heavy cream
- 21 oz sweetened condensed milk (1½ cans)
- 1 tbs lemon extract
- 2 drops yellow food coloring
- 1½ cups frozen blueberries
- ½ cup brown sugar
- 1 large lemon, juice and zest
- 2 tsp corn starch
- ¼ tsp salt
- Zest and juice your lemon, we’re looking for about a ¼ cup of juice here
- Dump the frozen blueberries, brown sugar, lemon juice and zest, and salt into a sauce pan
- Bring it to a boil and cook on medium high for 5 minutes.
- In a separate bowl, mix the cornstarch with 1 tbs of cold water
- Whisk out the lumps with a fork and add to the cooking berries
- Cook for an additional 2 minutes while stirring constantly
- When it’s nice and thick, cool it down quickly by making an ice bath and set aside.
- Whip your heavy cream on high with electric beaters or a stand mixer until it forms stiff peaks
- Then, fold in the sour cream, condensed milk, lemon extract, and food coloring
- Pour your cream mixture into a loaf pan lined with parchment paper
- Then, spoon in the blueberries and swirl them in with a fork or skewer
- The blueberries will sink to the bottom, but its OK, you still get some berry with each scoop
- Cover your cream with plastic wrap, making sure that you touch the wrap to the actual cream
- Pop it in the freezer over night