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Sour Cream Ice Cream
in a watermelon
{inspired by Alessandra Mortola, prop stylist)
In my polls, I've determined that most of you prefer ice cream over whipped cream on pie and cake. And this week, we're making a sour cream ice cream flavored with fruit for Tuesdays with Dorie. Unlike the ice creams I made earlier this year, this ice cream is dead easy to make since it doesn't require cooking a custard first.
To begin, you essentially make a jam. Purée it a little and then finish by gradually adding heavy cream and sour cream. {I'm going to have to try turning some of the jars of jam in my pantry into ice cream soon!} Pop it into your ice cream maker, and you're done.
Homemade ice cream gets harder than commercial ice cream in the freezer. David Lebovitz has some great tips about making homemade ice cream softer. As well, fellow TWD-er, Steph from a whisk and a spoon, has a great tip this week as well. {Ice cream is difficult to photograph so I was glad it didn't melt too fast!}
Fruity Options
I tried making this ice cream with saskatoons, since they have such a distinctive taste, and are currently at the local farmers' markets in Saskatchewan. Someone asked me what they taste like, but after asking several people, no one has a great way of describing them. "Sweet-tart” someone said. Another said "almondy”.
"Attempts to describe the taste will range anywhere from a combination of blueberry and raisin, to blueberry, cherry and almond." (Link)
To compare, I made this ice cream with blueberries (as called for in the recipe), saskatoons, and raspberries. Then, I gave it a "Neapolitan” twist by freezing all three kinds in half a watermelon.
Neapolitan ice cream, which dates back to the 19th century, typically refers to a block of ice cream that contains three different flavors, usually chocolate, vanilla and strawberry. It's named after the ice cream makers of Naples, Italy who were famous for creating layered ice cream cakes.
I don't think Homer from The Simpsons would like my fruity twist on Neapolitan ice cream…
A grown-up ice cream floatScene from The Simpsons
[Homer grabs a box of Neapolitan ice cream] Mmmm, chocolate... [opens box to reveal that the chocolate section is empty and all the others untouched] D'oh! [throws the box away and grabs another] Mmmm, chocolate... [same result] D'OH! Marge, we need some more chocolate, vanilla, and strawberry ice cream!
I was inspired by Zoë from Zoë Bakes to try this ice cream with champagne and turn it into a grown-up ice cream float. Just add a scoop to your favorite champagne, and you have a wonderful way to end a dinner party (or start one!).Recipe
You can find the recipe for Blueberry {Saskatoon/Raspberry} Sour Cream Ice Cream in the book Baking: From My Home to Yours by Dorie Greenspan. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Dolores of Chronicles in Culinary Curiosity who chose the recipe for this week..jpg)
Tasting NotesAll three ice creams were delicious, but everyone's favorite was the raspberry version. The blueberry came in second, and third was the saskatoon one. It was more tangy than the other two. If you like frozen yogurt, you'll love this ice cream because the tanginess of the sour cream is similar to frozen yogurt. Not too sweet, yummy, fruity, tangy, smooth, delicious. And easy!
Recipe for Next Week (August 19)
Granola Grabbers on page 82.
28 comments:
GOOD HEAVENS! That's the most creative idea - and it looks so yummy, too. You're giving me lots of ideas.
Beautifully done!!! What a great blog. I'll be back...after I make this ice cream. I love the idea of the sour cream.
I must get my hands on some Saskatoons.
Looks amazing; can't wait to try the "grown-up" section!
Saskatoons, neopolitan ice cream, and *champagne ice cream floats*?!?!! So much awesomeness, so little time.
My my my! What a luxurious way to fill a watermelon. Fantastic ideas and as always, super duper reference fun.
What beautiful looking ice cream! Wish I had some tonight!
You variation with the berries is simply WONDERFUL!!!! Man, that champagne float sounds amazing...a really terrific post!
You froze it in a watermelon? You are so genius. Always love getting inspired by your blog. Great job!
Clara @ iheartfood4thought
Wonderful photos..yummy icecream..I have never heard os Saskatoons!
That color is amazing! What a fun idea.
You did a great job with this post! I love your creativity!
i've never heard of saskatoons--intriguing! i love the neopolitan twist you made. gorgeous!
What? I could have SWORN I voted you off the island. Last. Week.
Now, shoooo.
Very cool. Very creative.
Wow, three in one! I love it.
I have never tried Saskatoon berries, they will have to go on the list. I suppose I will have to travel west to see them.
Great post.
All fantastic ideas! Your flavors all look so wonderful and frosty! I think I would have liked the raspberry best!
I have never heard of saskatoons. You are too creative!
amazing!! what i would give to have some right now!!
Wow, it looks amazing! I love the different flavors and the presentation. Awesome job Shari!
I'm so curious about Saskatoon berries, I'd never heard of them before! Love the neopolitan watermelon, what a great idea!
what can i say but..beautifully executed!!
I absolutely love the presentation! And I wish I could try these saskatoons! They sound so interesting! Great post, as always!
What a great way to serve ice cream! Looks absolutely wonderful.
Good idea about using those jars of jam. Thanks for tips.
I love that presentation! It would be lots of fun at at bbq. I've sadly never had a saskatoon berry before, but I imagine they're delicious, all berries are.
This is soooo completely amazing! I love it. Beautiful!!!!
Um, I will have one Champagne Ice Cream Float, please? Wow!!
Beautiful ice cream! The colors are so rich and yummy looking! I loved the colored spoons too!
Thanks to those great pics I am finally able to identify the berries growing next to my red currants. Any good recipes using red currants?
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