Sunday, June 3, 2012

Blueberry-Yoghurt Ice Cream

I love seeing different recipes using berries, gorgeous berries! And am so jealous of the lovely berries desserts that our Western blogger friends always post in their blogs! Blueberries and all berries are extremely expensive over here! A couple of weeks ago while I was shopping for grocery, I saw some blueberries on sale, at a third of their normal price! Wow, was I happy indeed! They were very fresh, and I immediately bought 4 packs home, washed the berries and freeze them.


Lovely blueberries.



Made this Blueberry-Yoghurt Ice Cream, recipe taken from Dorie Greenspan's "Baking From My Home To Yours". The original recipe was actually Blueberry-Sour Cream Ice Cream, and since I have my own homemade yoghurt, I used that instead.



I reduced the sugar slightly, and it is really blueberry tangy, as I added in half a cup more of blueberries! Even though this is not sweet at all, my 14 year old niece did not complain, she loves it, keep asking for more! If you love a slightly sweeter taste, just use the full amount of sugar calls for in the recipe or adjust to your own liking.



Yummy tangy blueberry yoghurt ice cream!


Blueberry-Sour Cream Ice Cream
(adapted from "Baking From My Home To Yours" by Dorie Greenspan)
1 cup blueberries - fresh or frozen (if frozen, thaw and drain) (I use 1-1/2 cups)
1/3 cup sugar, or more to taste (I use 1/4 cup)
pinch of salt
grated zest and juice of 1/4 lemon (or lime, as you prefer), or more juice to taste
3/4 cup heavy cream (I use 1 cup)
3/4 cup sour cream (I use 1/2 cup yoghurt)


Put the blueberries, sugar, salt and lemon zest and juice in a medium nonreactive saucepan and cook over medium heat, stirring, until the mixture boils and the berries pop and soften, about 3 minutes.
Turn the berries into a blender and whir until you have a fairly homogeneous puree, about 1 minute. (It will never be completely smooth, and that's just fine). Add the heavy cream and sour cream and pulse just to blend. Taste and, if you'd like, add a squirt more lemon juice or a tiny bit more sugar.
Pour the custard into a bowl and refrigerate until it is chilled before churning it into ice cream.
Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.

34 comments:

  1. Wonderful, the color is beautiful. I have to try this ice cream. kisses :)

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  2. Mindblowing and super delicious icecream,feel like having some scoops..

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  3. Thats an unbeatable combo..looks delish..

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  4. I just love the color of your ice cream!

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  5. I love berries ice cream and this look awesome,love the color!

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  6. ice cream looks so yummy..loved the color..awesome!
    Spicy-Aroma

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  7. Awesome and what beautiful color..

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  8. Your ice cream looks so beautiful and delicious! Wish I could have some now, it's so hot these days!

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  9. Love the color & looks so tempting! Looking forward to harvest the wild blueberries to try this recipe! Thanks for sharing & have a lovely weekend, Joyce! :)

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  10. what a great use of special ingredients!

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  11. What a wonderful colour! Would love to try this recipe with grapes. Thanx for sharing Joyce.
    Have a great day!
    Anuja

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  12. Great colour! For a quick and easy dessert you can just take 1/2 cup of yogurt and a 1/4 cup of frozen blueberries and blend, stir in another 1/4 cup of frozen berries and you've got frozen blueberry yogurt!

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  13. wah! cantiknya..want a big tub pls.

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  14. I have this recipe (cookbook) and didn't even know it, lol!! I love when my friends post recipes from cookbooks I already have, it's shows me all the recipes I haven't noticed. I've been making a lot of ice cream lately and I think this one definitely has to go on my list. What a gorgeous colour!!! This looks so cool and refreshing Joy. Yum!

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  15. wa..lucky you can get cheap blueberries, here one punnet costs around RM15..jusco ones always run out of stock..they sell cheaper around RM10/punnet.

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  16. OMG, 1st of seeing yoghurt ice-cream, sounds healthy to me, hahaha, so tempting to try but it needs an ice-cream maker! I don't have ice-cream maker but it is selling very cheap here. The cheapest is like aud$30( x3 into Ringgit) but I never tempted to buy, now after reading this recipe, to buy or not to buy? Hmmm, let me think first.

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  17. wow, mind blowing ice cream recipe. love the color of blueberry ice cream

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  18. I go grab a spoon, do save me a large scoop! Yummy!

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  19. Blueberries are in season right now in Florida-Although, a late freeze did not leave us many blueberries (sigh), I did manage to find lots of blackberries. I made a fruit cobbler.....Love this time of year.

    Love this blueberry-yogurt ice cream. Nice!

    Velva

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  20. Wow looks so nice .

    http://www.followfoodiee.com/

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  21. amazing!!! i love blueberries so much --- this looks just fabulous and refreshing! thanks for sharing!

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  22. I dont mind having extra scoops....

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  23. Joyce, looks so refreshing! I love blueberries, this is something I would love to try :)

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  24. this looks delicious! i have yet to do a blueberry ice cream, definitely need to change that!

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  25. Oh my Gosh, I;m sure that this will be my favorite flavor this summer!
    Hugs! I'm pinning!

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  26. This has to be the most beautiful ice cream I have ever seen. I really need an ice cream machine.
    Rita

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  27. This ice cream looks delicious, and I love the idea of substituting yogurt for sour cream...looks awesome the color of this treat.
    Hope you have a great week ahead Joyce :)

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  28. Blueberry are not in season at Australia at this moment! But when they are in season, we will eat them all in a flash and won't have anything left to make any ice cream. I will keep this recipe in my mind and keep some fresh blueberries when they are back during summer :D

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  29. look at that color! WOW! It screams sweet and delicious and summer! I love it

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  30. Colorful,healthy and delicious!Love it!

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  31. eileen@hundred eighty degreesTuesday, June 05, 2012

    Looks so refreshing!

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  32. Strain the base through a fine mesh strainer and into a clean bowl or large ziplock baggie before chilling. If any egg scrambles, it will be strained out.

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  33. This is great but the color is just off. It's not yummy at the eyes. Well, I think it's not our fault but the blueberries'...LOL.

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