Sour Cream Ice Cream With a Blueberry Swirl. MAKES ABOUT 1 QUART. SPECIAL EQUIPMENT Immersion blender. ... Strain the custard into a bowl and stir in the sour cream until incorporated.

In August, the crop of the moment is blueberries. I recently drove up to Pepperell, MA to do some blueberry picking at Kimball Fruit Farm (not the ice cream makers). The hot summer day easily led to a ...

Immediately strain your custard into a heat-resistant storage container, or directly into your ice cream maker’s canister, unless it is one of the pre-frozen ones. Allow it to cool at room ...

Blueberry and sweet potato plan to join MSU’s 11 other palette-pleasing ice cream flavors in 2026 at the MAFES Sales Store, ...

Directions. In a food processor, puree blueberries then transfer to a medium saucepan. Working over medium heat, add sugar, lemon juice, and lemon zest.

Preparation. Step 1. Finely grind cookies in a food processor (you should have about 1 1/3 cups). Transfer crumbs to a medium bowl. Add butter and cream; stir to coat.

Note: A syrupy blueberry jam, such as Scandinavian Delights Wild Blueberry, works best for this. If you want to use a denser, more pectin-laden jam, thin it with a little hot water before ...

BATON ROUGE, La. (WAFB) - This recipe was originally created by my good friend, the late Warren Leruth. It is called Golden 25 because of its rich yellow color and the 25 percent butter fat in the ...

Blueberry Crisp Ice Cream. For the berry mixture: 2 1/2 cups fresh blueberries. 1 tablespoon sugar. 1/4 teaspoon vanilla. The topping: 1/2 cup oats. 1/3 cup brown sugar. 1 tablespoon flour.

Stir together heavy cream, whole milk, corn syrup, salt, and remaining 1/2 cup sugar in a medium saucepan, and cook over medium, stirring occasionally, just until mixture begins to simmer (bubbles ...