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.