Blueberry-sour cream ice cream from Baking - From My Home to Yours (page 434) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christinalego on July 03, 2020

    Ab fab

  • anya_sf on February 28, 2018

    Super easy and no custard required. Tastes like blueberries and sour cream. Even made with imported blueberries, which are not always great to eat fresh, the taste was great. I thought the texture was fine, but it wasn't perfectly smooth and definitely formed an icy layer around the edges of my inexpensive canister-type ice cream maker. Still, we loved the flavor and simplicity of this recipe.

  • Frogcake on August 27, 2016

    We loved this no-egg ice cream -never thought blueberry ice cream could be so out-of-this-world! I have also tried this with some variations: 1cup of fresh crushed strawberries, uncooked just macerated with one quarter cup of honey and one quarter cup of sugar, one tsp of lemon rind and juice, and one half cup of yoghurt with a full cup of heavy cream. Strawberries and cream ice cream!

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