Blueberry Sour Cream Swirl Ice Cream with Honey

Adding a touch of honey for an extra layer of flavor that complements the blueberries and sour cream beautifully.

Yields: About 1 quart Prep time: 20 minutes Freezing time: 6 hours minimum

Ingredients:

• For the ice cream:

  • 2 cups heavy cream

  • 1 (14-ounce) can sweetened condensed milk

  • 1 cup sour cream

  • 1 teaspoon vanilla extract

  • 1/4 cup honey

• For the blueberry swirl:

  • 1 cup fresh or frozen blueberries

  • 1/4 cup sugar

  • 1 tablespoon lemon juice

  • 1 tablespoon water

Equipment:

• Large bowl

• Saucepan

• Loaf pan (9x5 inch)

Instructions:

Make the blueberry swirl:

1. Combine the blueberries, sugar, lemon juice, and water in a small saucepan over medium heat.

2. Bring to a simmer and cook, stirring occasionally, until the blueberries have burst and the sauce has thickened slightly, about 5-7 minutes.

3. Set aside to cool.

Make the ice cream base:

1. In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form.

2. Gently fold in the sweetened condensed milk, sour cream, vanilla extract, and honey until combined.

Assemble the swirl:

1. Pour half of the ice cream mixture into the loaf pan.

2. Dollop spoonfuls of the blueberry sauce over the ice cream.

3. Swirl the sauce into the ice cream with a knife or toothpick.

4. Pour the remaining ice cream mixture over the top and repeat the swirling with the remaining blueberry sauce.

Freeze:

1. Cover the loaf pan with plastic wrap and freeze for at least 6 hours, or preferably overnight, until solid.

Enjoy this delightful twist on a classic flavor combination! The honey adds a subtle floral sweetness that elevates the blueberry and sour cream