Blueberry Lemon Ice Cream

This recipe seemed so incredibly simple, but soon as I set about making it everything went wrong…

There was a near incident with these two… They used to be neighbors in the cupboard, they now live on separate shelves.

Then the ice cream maker that I rediscovered in the garage decided it was time to throw in the towel. Just because you haven’t been used in, like, 10 years does not mean you can decide to crap out on me when I actually need you. Rude…

Then there was was some cursing, accompanied by the requisite wailing and gnashing of teeth. And then Mama CC stepped in. I have a theory that has yet to be disproven; everything, both living and inanimate,  in this house lives in a state of combined awe, fear and love of my Mama. Me, my dad, the dogs, uninvited bugs, kitchen appliances… She just has an affect on us.

And just as I was contemplating buying a new ice cream maker on Amazon, Mama CC got it to work. I swear she’s a miracle worker.

After some quick churning, this mix was ready for the freezer and a mere 3 hours later a delightful dessert was ready for eating.

The original recipe called for sour cream, which we apparently just ran out of… Oops. So, I used greek yogurt instead. The ice cream turned out great.

Blueberry Lemon Ice Cream

• 1 cup fresh blueberries
• 1/2 cup granulated sugar
• juice of 1/2 a lemon
• 3/4 cup heavy cream
• 3/4 cup greek yogurt
• 1 teaspoon pure vanilla extract

In a medium saucepan, combine blueberries, sugar and lemon juice. Heat over medium heat until mixture starts to simmer. Stir untill the berries start to pop an release juices. Remove from heat and puree with food processor. Add cream, yogurt and vanilla. Pulse to combine. Place mixture in fridge for 1 hour. Then add to ice cream maker. Blend and freeze according to maker instructions. Then freeze for 3-4 hours. Serve and enjoy!