A belated TWD posting this week....it has been an eventful week. This week was Blueberry sour cream ice cream chosen by Dolores at Chronicles in Culinary Curiosity. The ice cream maker was put back into action. I lazily skimmed the recipe and misread it, throwing all the ingredients (blueberries, sugar, sour cream, cream and lemon zest) in the saucepan together. No worries though, this didn't seem to matter, as the mixture blended up and churned nicely to make a lovely creamy ice cream. This must be the easiest recipe in Dories book! The sour cream gave it a beautiful creaminess that non-custard based ice creams sometimes lack, tending sometimes to be a little grainy. Perfect spooned straight from the churn to top our hot apple and almond crumble for pudding tonight on this cold wet night.
9 comments:
wow! yours is so much creamier than mine was....it's always so nice when a mistake doesn't wreck everything.
You know you're working with a good recipe, when you can be liberal with it and it still turns out! ;-)
That sounds fantastic with the crumble. Good to know it's so forgiving too!
Looks totally delicious. And the crumble as well.
That looks so good on top of the crumble! My stomach wants it!
Hot apple and almond crumble? You've got to have me over! Sounds very good!
Yum! What a great combo! It looks so good.
Your pictures of the ice cream over the crumble are delectable! Glad it turned out so well for you. And too bad that you had ice cream on a cold day, but I suppose you got over that hardship?
Nancy
The Dogs Eat the Crumbs
Good to know the recipe is forgiving ;-) I subsituted half of the sour cream with creme fraîche and took only very thin cream (20%). Very forgiving as well. Love the creamy texture of your ice cream!
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