When did summer arrive?? It’s been quite an up and down spring here in Vancouver, with ridiculous wind storms, rain and cooler weather the past couple of months but suddenly today I walked outside in a tank top and flip-flops and it felt like summer was here already. I’ve been somewhat lacking in the baking department since I’ve come home, at least as far as posting goes. I have made brownies and cookies which I haven’t put recipes up for or even photographed for that matter. But It’s been a week or two of cleaning up, packing up and unpacking and job searching. Home from University for the summer = job. I got hired last week to work in a restaurant called Browns Social House. I’m nervous and excited, as I’ve never worked in a restaurant before! But I’m sure it will be fun and definitely a different atmosphere than working as a receptionist, which I think I’ll be working part-time as for a bit as well. Of course, I’ll fit in baking on a regular basis!
I start work this week, but I had a baking itch that I just needed to satisfy! I wasn’t sure exactly what I wanted to make, but I wanted it to be something with fruit, and spring-summery! (is that a word? it is now). Also, I didn’t feel like making a big mess (somewhere my mother is gasping) or something that required a lot of work. I flipped through some cookbooks to get some inspiration, and I had almost decided on a new cookie recipe when I came across a delicious looking picture which just screamed summer. I scream, you scream we all scream for Ice Cream of course.
This ice cream is absolutely delicious and creamy. You can definitely subsitute any type of berry you like, originally it called for blueberries but seeing as how it’s not blueberry season yet, and I wasn’t willing to use frozen, I picked up some juicy blackberries to make this ice cream. With only a few ingredients it’s simple and doesn’t require a lot of effort. I, like many others, also don’t have an ice cream maker so I opted to make it sans machine. If you do have one, of course you can use it and follow the instructions in your manual, but you can also work without one. I followed the instructions here from David Lebovitz. It is only a small amount of ice cream so doing it the old fashioned way is not a lot of work at all! It’s really very easy and I would suggest trying it if you don’t have the machine and still want to enjoy a berry ice cream. I made it mid-afternoon and it was ready for dessert in the evening.
Blackberry Sour Cream Ice Cream
*Light version* (slightly adapted from Dorie Greenspan)
- 1 3/4 cup blackberries
- 1/3 cup sugar
- Grated zest and juice of 1/4 lemon, or more
- 3/4 cup non-fat creamer
- 3/4 cup light sour cream
1. Put the blackberries, sugar and lemon zest and juice into a medium nonreactive saucepan and cook over medium heat, stirring, until mixture boils and the berries pop and soften, about 3 minutes.
2. Turn the berries into a blender and whir until you have a fairly homogeneous puree, about one minute. 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.
3. Pour the custard into a bowl and refrigerate until it is chilled before churning it into ice cream. *This is where you would follow the instructions from David for doing it by hand*
4. 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.
You can also follow the instructions to make it without a machine! I mean it, super super easy. I’d rather not admit that I thought it was a recipe at first ice cream without using a machine. I was having a blonde moment I guess when I got home and noticed it said to turn it into your ice cream machine. Thankfully David Lebovitz came to the rescue. (no offense to all you blonde bakers! Promise!!)