Yield: 8 Servings
|¾ cup||Granulated sugar|
|1 cup||Sour cream|
|1 cup||Light cream|
|1 teaspoon||Vanilla extract|
|½ teaspoon||Lemon rind, grated|
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