Yield: 8 Servings
Measure | Ingredient |
---|---|
2 \N | Eggs |
¾ cup | Granulated sugar |
1 cup | Sour cream |
1 cup | Light cream |
1 teaspoon | Vanilla extract |
½ teaspoon | Lemon rind, grated |
1 cup | Blueberries |
Beat the eggs; add the sugar and beat until stiff. Beat the sour cream, light cream, vanilla extract and lemon rind until smooth. Add the to the egg mixture; chill. Freeze in an ice cream maker according to the manufacturer's directions. Stir in the blueberries. Makes about 1 quart.
Recipe by: Ice Cream! The Whole Scoop, Gail Damerow Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 3 Ju, l 1997