I know.  I’ve been coming up with some pretty strange combinations lately.  This ice cream and hot fudge combination may be the strangest yet.  Remember that homemade hot fudge sauce from last week?  Well, after trying it on nearly everything in my kitchen, it seemed that the proper thing to do was make some ice cream.  Blueberry sour cream ice cream sounded perfect for the approaching summer, and I crossed my fingers that it would work with hot fudge.

The combination was unusual, but fantastic!!  The ice cream is a beautiful blue purple, and the blueberry flavors are highlighted by the light, slight tang of the sour cream.  Smothering that mess in dark chocolate hot fudge adds a depth and richness to the light ice cream.  It’s absolutely delicious!  Like one of those fancy, strange sounding desserts at a hip and trendy restuarant.  

I wouldn’t lead you astray.  This blueberry and chocolate combination is marvelous!  If nothing else, try the ice cream!  It’s a dream!

Blueberry Sour Cream Ice Cream

from Baking: from my home to yours

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1 cup blueberries (fresh or frozen, if frozen, thaw and drain)

1/3 cup sugar, or more to taste

pinch of salt

grated zest and juice of 1/2 lime, or more juice to taste

3/4 cup heavy cream

3/4 cup sour cream

Put the blueberries, sugar, salt, lime zest and juice in a medium saucepan and cook over medium heat, stirring, until mixture boils and the berries pop and soften, about 3 minutes.

Turn the berries into a bender and whirl until you have a fairly homogenous puree, about 1 minute.  (It will never be completely smooth, and that’s fine!)  Add the heavy cream and sour cream and pulse just to blend.  Taste and, if you’d like, and a squirt more lime juice or a tiny bit more sugar.

Pour the custard into a bowl and refrigerate until it is chilled before churning it into ice cream.

Photo below.

Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions.  Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.

Top with Dark Chocolate Hot Fudge.  Go crazy.

These Pecan Sour Cream Biscuits take me back home.  I come from a biscuit loving family.  We take our biscuits rather seriously.  My Dad makes what he calls Mile High Biscuits.  They’re light and buttery, a beautiful golden color, and we always ate them hot with dinner.  We were generally a happy family of 4 sitting around the dinner table, sharing a meal, laughing, and talking about our days.  Biscuit night was always a different story. On biscuit nights, there was, without a doubt, scandal and conflict.

Why?  Well Dad always made a recipe of 12 biscuits.  Now let’s do the math- 12 biscuits for 4 people, that’s 3 each.  The problem is, no one never ended up with three biscuits.  Three words- my little sister.  My sister, the biscuit strategist, would cunningly place the biscuit basket at her side of the table, and with great stealth, gather about 8 biscuits for herself over the course of dinner.  I must admit, the girl is clever.  And with her darling smile and endless charm, she always got away with the lion’s share of biscuits. Always!  I’d stomp my feet, outraged, pleading “But Mom…!  It’s not fair!”  Mom would calmly reply “Joy, who said life was fair?  Now eat your broccoli before it gets cold.”At that point, defeated, I usually just ate my one biscuit slowly, while trying to shoot my sister down with the evil eye.  Mom was right though- life isn’t always fair, sometimes your sister just gets more biscuits than you, and steamed broccoli once it’s cold, is just wretched.

As always, my Tuesdays are dedicated to Dorie Greenspan, and the Tuesdays with Dorie ladies.  This basic biscuit recipe is dressed up with brown sugar, toasted pecans and sour cream.  The biscuit is slightly sweeter than a traditional biscuit, and the toasted pecans add a delicious crunch.  They will certainly satisfy any biscuit craving.  This recipe yielded about 14 biscuits.  I ate every single one with strawberry preserves.  And that’s fair.

Pecan Sour Cream Biscuits

Print this recipe!

Dorie Greenspan

2 cups all-purpose flour

1 Tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 cup (packed) light brown sugar

5 Tablespoons cold, unsalted butter, cut into 10 peices

1/2 cup cold sour cream

1/4 cup cold whole milk

1/3 cup finely chopped pecans, preferably toasted.

Center a rack in the oven and preheat the oven to 425 degrees F.  Get out a sharp 2-inch diameter biscuit cuter, and line a baking sheet with parchment or a silicone mat.

Whisk the flour, baking powder, salt and baking soda together in a bowl.  Stir in the brown sugar, making certain there are no lumps.  Drop in the butter, and using your fingers, toss and coat the pieces of butter with the flour.  Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.  You’ll have pea sized pieces, pieces the size of oatmeal flakes, and pieces the size of everything in between- and that’s just right.

Stir the sour cream and milk together and pour over the dry ingredients.  Grab a fork and gently toss and turn the ingredients together until you’ve got a nice soft dough.  Now reach into the bowl with your hands and give the dough a quick gently kneading- 3 or 4 turns should be enough to bring everything together.  Toss in the pecans and knead another 2 or 3 times to incorporate them.

Lightly dust a work surface with flour and turn out the dough.  Dust the top of the dough very lightly with flour and pat the dough out with your hands or roll it with a pin until it is about 1/2 inch high.  Don’t worry if the dough isn’t ocmpletely even- a quick light touch is more important that accuracy.

Use the biscuit cutter to cut out as many biscuits as you can.  Try to cut the biscuits close to one another so you get the most out of the first round.  By hand, or with a small spatula,  transfer the biscuits to a baking sheet.  Gather together the scraps, woring them as little as possible, pat out to a 1/2 inch thickness and cut as many additional biscuits as you can; transfer to baking sheet. (The biscuits can be made at this point and frozen on the baking sheed, then wrapped airtight and kept in the freezer for up to 2 months.  Bake without defrosting, just add a couple more minutes to the oven time.)

Bake the biscuits for 14-18 minutes, or until they are tall, puffed and golden brown.  Transfer them to a serving basket, and serve immediately.

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