TWD-Double Crusted Blueberry Pie and Blueberry-Sour Cream Ice Cream

This week's recipe was chosen by Amy of South in your Mouth.Check out her blog for the recipe. In my opinion, she couldn't have picked a more perfect recipe for the 4th of July. I know that not everyone who participates in this group celebrates this holiday, but it made it alot easier to decide what we were going to have for dessert. It was wonderful! I took Dorie's advice and made the Blueberry-Sour Cream Ice Cream as well, and I think that was actually my favorite part of this dessert. I was worried that it wouldn't make enough to feed everyone, but just one scoop of that delicious ice cream was sooo satisfying, WOW! It was great. I also added a little whipped cream. This was one great dessert. Go check out the TWD Blogroll to see if everyone else loved it as much as I did! (Please try to ignore the fingerprint/hole in the ice cream- we had some eager eaters!)

Blueberry-Sour Cream Ice Cream from Dorie's Greenspans- Baking from my home to yours
1 cup fresh blueberries
1/3 cup sugar
pinch of salt
grated zest and juice of 1/2 lemon
3/4 cup heavy cream
3/4 cup sour cream


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 3-5 minutes.
Pour the berries into a blender and blend until the mixture is purreed, about 1 minute. Add the heavy cream and sour cream and pulse just to blend.
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 manufacturer's instructions. Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.