John Myers
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Blueberry Pie with Sour Cream Ice Cream
The perfect blueberry pie with sour cream ice cream recipe with a picture and simple step-by-step instructions.
For the sour cream ice cream:
- 4 Pc. Limes
- 1 Pc. Vanilla pod
- 6 tbsp Sugar
- 1 cups Sour cream
- 1 cups Cream
For the blueberry dachi:
- 1 kg Blueberries
- 1 pinch Salt
- 400 g Flour (double handle)
- 200 ml Milk
- 100 g Clarified butter
- Powdered sugar
For the sour cream ice cream:
- Squeeze the limes and reduce the juice with the sugar and the pulp of the vanilla pod to a syrup. Mix the cooled syrup with the sour cream and heavy cream. Chill the ice cream mass in the refrigerator for at least 4 hours and then place it in the ice cream maker for an hour.
For the blueberry dachi:
- Mix the blueberries with a pinch of salt and the flour. Heat the milk and add to the blueberry flour mixture. Heat the clarified butter in the pan. Lift the dachi out of the mixture in portions with a small ladle and pour it into the hot pan with clarified butter. Bake the dachi until golden brown.
- Dust the blueberry dachi with a little icing sugar and serve with the sour cream ice cream.
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