Blueberry-Lemon Sour Cream Ice Cream

Ingredients

• 2 cups blueberries fresh
• 1.5 cups half-and-half 
• 1 tablespoon juice of lemon fresh
• 1 tablespoon lemon zest freshly grated
• 0.5 teaspoon salt 
• 0.5 cup cup heavy whipping cream sour
• 0.5 cup sugar 

Equipment

• sieve
• blender
• ice cream machine

Directions

1. In a blender, whirl blueberries and half-and-half until smoothly pured.
2. Add sugar, sour cream, lemon zest, lemon juice, and salt. Whirl until combined.
3. Pour mixture through a fine-mesh strainer into an ice cream maker (1-qt. capacity or larger). Freeze according to manufacturer's directions until mixture is firm enough to scoop.
4. Serve softly frozen or freeze in an airtight container until firm enough to scoop (at least 3 hours and up to 1 week).