photo by David Peterman

Ice cream with no eggs. How interesting and potentially convenient for the times when I don’t want six or nine egg whites left over and challenging me to do something clever with them.

Blueberry Sour Cream Ice Cream is the pick of the week by Dolores of Culinary Curiosity for Tuesdays with Dorie. I added a bit of a flavor twist by infusing the milk with some fresh lemon thyme for about fifteen minutes. The lemony herby notes played in the background against the tangy sour cream and blueberries really well. Lemon verbena would also be great with this ice cream. The sour cream flavor was very prominent and really delicious. Surprisingly, when I added the chocolate sauce the blueberry flavor came forward.

Though I was very pleased with the flavor and color of this ice cream, I wasn’t so wild about the texture. I missed the creaminess from the eggs. It was more crystallized and melted in the mouth in a different way than egg-based ice cream. I would make this again if I needed an egg-free ice cream, but I am more interested in trying to find a perfect balance between some sour cream and a few eggs because I loved the flavor of the sour cream with the blueberries.