Brown sugar sour cream ice cream with roasted summer berries. That’s kind of an unwieldy name, isn’t it? Especially for an ice cream that is pretty straight forward. I should probably just call it Fruit Dip Ice Cream since my favorite berry dip is sour cream, brown sugar, a pinch of salt and a few drops of vanilla. That’s pretty much what the base is made of. That does it–I’m changing the name. It’s now officially Fruit Dip Ice Cream.
I invited some blueberries and strawberries to join in, and they were happy to do so. Throwing naked raw berries into ice cream really only buys you icy rocks, so I roasted mine for 30 minutes at 350F. This was just enough time to concentrate the flavor and reduce some of the water content while still leaving the berries relatively whole. Worked like a charm. They’re still very firm of course, but they aren’t full of ice crystals. And their flavor really shines through since I cooked some of the water out of them. Yay!
As much as I love this flavor combination, I can’t take full credit for it. I created this ice cream in answer to a request. Not that they had to twist my arm, mind you. I just didn’t want you guys to think that I have all the ideas, because I don’t. I do, however, have all the ice cream! You should probably make some.
- 24 oz (3 cups) half and half, divided use
- 6.5 oz (scant cup, packed) dark brown sugar
- 4 oz (generous 1/2 cup) granulated sugar
- 1 Tablespoon corn starch
- 3/4 teaspoon kosher salt
- 8 oz sour cream
- 1 Tablespoon vanilla paste or extract
- 3/4 cup (by volume) washed blueberries
- 3/4 cup (by volume) washed, topped and quartered strawberries
- 1 Tablespoon sugar
- pinch of salt
- 1/4 cup dark brown sugar , no lumps
Measure 16 oz (2 cups) half and half and put in a large sauce pan along with both sugars, the corn starch and salt.
In a metal bowl large enough to hold the entire volume of base, whisk together the remaining 8 oz (1 cup) half and half, the sour cream and the vanilla. Set aside.
Bring the first mixture to a boil over medium heat, whisking constantly.
Let boil for about 15 seconds, until the "custard" is thick and the raw starch taste has cooked out.
Strain through a fine mesh strainer into the sour cream mixture.
Chill in an ice bath until the temperature reads 40F. If you don't want to churn your ice cream immediately, cool in an ice bath to room temperature and then refrigerate overnight.
Churn in your ice cream maker according to the manufacturer's instructions.
Toss the berries with the sugar and salt and spread out in one layer on a Silpat or non-stick foil lined pan.
Roast at 350F for 30 minutes.
Gently place the roasted berries in a strainer to drain off any liquid. Don't press on them; let them drain naturally for a few minutes.
Spread out on non-stick foil and place in the freezer until you need them.
Once the ice cream is at a soft-serve consistency, add the frozen (or partially frozen berries) and let process for another minute or two until the fruit is evenly distributed.
Spoon 1/3 of the ice cream into your container.
Evenly sprinkle on half the brown sugar. The brown sugar will melt into a butterscotchy-ish sauce layer.
Continue layering ice cream, brown sugar and ice cream.
Smooth the top of the ice cream and press plastic wrap directly on the surface.
Freeze for at least 4 hours. 6 to 8 is even better. But you can go ahead and eat some as soon as the sugar dissolves if you want.
I really hope you guys enjoy fruit dip ice cream. Looking at the ingredient list, it’s really one of the simpler ice creams I’ve made. I don’t know why I always end up making stuff so complicated, but I promise that you don’t always have to make all the components if you don’t want to.
Nothing could be easier than the swirl, either. Seriously, sprinkle on some brown sugar. That’s it.
The base is eggless because I think it’s rich enough with the sour cream and brown sugar, but if you wanted to add a yolk or two to the mix, you certainly could.
If you don’t feel like roasting berries, you can always dice up fresh fruit and top the ice cream with it. That would be fantastic. And of course there is no rule that says you can’t use this ice cream as a dip!
Thanks for spending some time here today on Ice Cream Tuesday! Click that link to find all my other Ice Cream Tuesday posts, and stay tuned next week for more ice cream deliciousness.
And just as this week’s ice cream was a request, I’d love to hear your ideas. You might find your dream flavor coming soon to Ice Cream Tuesday!
Other Gorgeous Ice Creams from Around the Hinternets
- Peanut Butter and Honey Fried Banana Ice Cream from The Baking Robot (plus, new lyrics to Heartbreak Hotel)
- No Churn Cherry Cobbler Ice Cream from This Gal Cooks
- Vegan Bailey’s Ice Cream from Wallflower Girl
- Drunken Millionaire Ice Cream from Butterlust
- Orange Saison Sour Cream Ice Cream from The Beeroness