This week's recipe was selected by Dolores of Chronicles in Culinary Curiosity: Blueberry Sour Ice Cream.
When I first read the name of the recipe, I fixated on the "blueberry sour" part to the exclusion of the "ice cream" part and then totally dropped the context of baking. "WOOHOO!" I thought. "I love WHISKEY sours. BLUEBERRY sours must ROCK!! I wonder what the liquor is... blueberry vodka?"
Alas...
Like many other TWD'ers, I have never made ice cream with sour cream before. And like many other TWD'ers, I found the sour cream flavor to be pretty strong. UNlike other TWD'ers, I LIKED it that way.
And so easy... as I watched the lovely pink-purple mix swirling around the ice cream maker, I started to panic. I still had to blog... but nothing had gone wrong. No missed ingredients. No failed flames. No evidence of ineptitude whatsoever.
How could I blog without stories of averted disaster? It's like Mario Batali without the orange clogs! Julia Child without the drinking! Emeril without a list of 10,000 ingredients!
I stared. I fretted. I whimpered. And while I worried, I left it in the ice cream maker too long.
Failure at last! What a relief.
Do you remember astronaut ice cream? It was quite the fad when I was
a kid (granted, I was a military brat, which sort of skews the repertoire of childhood experiences). Freeze dried ice cream -- that's what my blueberry sour ice cream reminded me of.Fortunately, the texture improved as it melted. And the taste, as I mentioned before, was lovely. The sour cream added a flavor that wasn't really "sour" but softened the sweet edge a bit. (Maybe a TAD less sour cream would be appropriate -- it did sort of overpower the blueberries.)
Next week: Granola Grabbers, selected by Michelle at Bad Girl Baking.
