“Little town, it’s a quiet village; every day like the one before;
Little town, full of little people waking up to say: Bonjour!”
Thus begins one of the most magical shows in all of Walt Disney World. Yes, it may be dated at this point (and hello! What ever happened to Four-For-A-Dollar?), but it’s still a must-do for our family every.time. I still remember the first time I saw the show and just wishing I could be Belle, especially during that opening song. I mean, she skitters around the townspeople with absolute grace, puts Gaston in his place, has a perfect moment in the spotlight when she wants her adventure, and the BOOKS! Come on! Who could want more?
This ice cream recipe was inspired by those first few moments of Beauty and the Beast Live on Stage. The color is perfectly reminiscent of Belle’s famous blue dress, and the sour cream adds a tang that just might make you feel that longing for adventure (in the great wide somewhere, of course). And personally, I think the combination is just perfect (and the friends we shared it with seemed to think so, too 😉 ).
This recipe is definitely an easy one to pull together, just mix a pint of blueberries with a little bit of sugar and heat it up till it’s a little syrupy, then let it cool. The ice cream base is very close to my regular base (cream, milk, sugar, egg yolks & salt), but I cut out some of the cream (healthy!!) and add the sour cream right at the end.
Belle-Berry Sour Cream Ice Cream Recipe:
1 pint fresh blueberries
1/4 c. sugar
Mix blueberries and sugar in a small saucepan and cook until it just starts to bubble. It should be slightly syrupy. Set aside to cool.
Ice Cream Base:
2 c. milk
1 c. cream
3/4 c. sugar
4 egg yolks
Pinch of salt
1 tsp. vanilla
1 c. sour cream
In a large saucepan, combine milk, cream, and sugar. Bring to a boil and cook for 5 minutes. Meanwhile, combine the egg yolks with salt. When the cream mixture has cooked, remove from heat and gradually add about 1 cup of the hot cream to the egg yolks, stirring constantly. Slowly add the egg & cream mixture back into the pot with the remaining cream, stirring the whole time. Return the pot to a low heat, and cook and stir until slightly thickened (should be about 4-5 minutes). Remove from heat. Whisk in the sour cream and vanilla and stir in the prepared blueberries. Cool completely and chill in refrigerator.
Pour into the canister of your ice cream machine and freeze according to manufacturer’s suggestions. Transfer to freezer-safe container and freeze at least 4 hours before serving.