During the last week of July, my neighbors flew back to Michigan for their summer family vacation. While they were gone, I took care of their house, pets, and garden, which meant going next door twice a day to feed and care for the fish and the frog and bring in the mail. One of the perks was that I could use any food out of the refrigerator that might spoil during their absence. So, I took the milk and I took the container of fresh blueberries. With that, I had all I needed to make this week’s TWD recipe: Blueberry Sour Cream Ice Cream. Dolores, of Chronicles in Culinary Curiosity, chose this fun dessert. I just couldn’t let those blueberries spoil now, could I?
What I love about this ice cream is that it is nice and thick and a most beautiful color. In about 15 minutes (as I write this), I’m going to settle in in front of the television for a night of Olympic action and a bowl of blueberry ice cream. Yum.
My neighbor brought a souvenir from Michigan back for me – several jars of Sanders Dessert Topping. Looks like I’ll have to stock up on some chocolate and vanilla ice cream!
Thanks, Dolores. Go to the TWD blogroll to see everyone else’s version of blueberry ice cream.