Tuesdays With Dorie – Blueberry Sour Cream Ice Cream

I was really good this week, I swear!  After I made the decision to use an ice cream maker for this week’s recipe, I went right out and bought one.  I had all the ingredients in my fridge so that I could get right to it when I got back from my trip to Ocean City, MD.

Ice cream was a new and exciting challenge for me.  I conquered the oven and mastered the art of the leaky food processor.  I could make Dorie’s “Good For Anything Pie Dough” with my eyes closed.  I would even be able to tell you what a gallette was!  Then Dorie threw me for a loop–“baking” without baking.

I’ll tell you this much:  the recipe came together easily enough.  I had initial hesitance in bringing the solid items to a boil, but one should learn never to question Dorie Greenspan.  Ever.  If Dorie Greenspan told you to walk off a bridge, you should do it.  It would be a delicious and fattening trip.

And then to my shiny, new ice cream maker!  I opened the box and took stock.  I had managed to purchase an incomplete ice cream maker.  It didn’t have the metal ice cream canister or the lid, which were arguably the most important pieces of the ice-cream-maker.  I got what I deserved for buying an $18 ice cream maker at Wal Mart.

I went in to exchange my ice cream maker at Wallyworld, and they were out of stock.  I refunded my purchase onto a gift card (which will give me an excuse to purchase $5 DVDs in the future) and wandered away to Target.  I picked up a nicer (and complete) ice cream maker there.

When I returned home, I looked in the garage for what my parents assured me was rock salt.  Not rock salt.  It was chemical ice melt, which would probably cause my ice cream to eat through my esophagus.  And so I hopped into my poor car and began my second journey of the night.

The grocery store did not have any sort of rock salt.  It was only after asking three different associates at the Home Depot that I found my way to the “water softener” salts and ice cream salvation.

I huffed and puffed my way into my home carrying the sixty-pound bag of salt that I had purchased.  Sure, I only needed about half a cup of salt, but I had to get the best deal!  I’ll have enough salt to make ice cream when I’m dead.

By the time I got home, it was 8:00, meaning my ice cream wouldn’t be frozen to eleven or midnight.  Then, I’d have minimal turnaround time to take photographs, eat the stuff, and type out a silly blog entry for the next morning.

Was all the trouble worth it?  Well, yeah.  All of the pain and strife and gasoline expended on making Dorie’s creation only enhanced the obviously-delicious flavor.  Dorie:  you’ve not done me wrong yet.  Good show.

Random thought:  I’ve never had sour cream before.  It is disgusting on its own, and amazing in ice cream.

Here’s nutrition info for 1/4 of the recipe.

Nutrition Facts

Serving Size 119 g

Amount Per Serving

Calories 255 Calories from Fat 157

% Daily Value*

Total Fat 17.5g 27%

Saturated Fat 10.8g 54%

Cholesterol 50mg 17%

Sodium 32mg 1%

Total Carbohydrates 24.4g 8%

Dietary Fiber 0.9g 3%

Sugars 20.4g

Protein 2.1g

Vitamin A 13% • Vitamin C 7% Calcium 7% • Iron 1%

Nutrition Grade C-

* Based on a 2000 calorie diet

And since I have a captive audience!

Here is my girlfriend (Rachel) eating my sister’s (Melvin’s) face. The Ugly Dude is oddly indifferent.

And here is the Ugly Dude all cleaned up for his job interview. This is the first time in years that he has not looked like a dirty, dirty hippie.