Blackberry Sour Cream Ice Cream

• 1 whole Lemon, Zest And Juice
• 1-3/4 cup Fresh Blackberries
• 1/3 cups Sugar
• 3/4 cups Fat-free Creamer
• 3/4 cups Sour Cream

1. Zest the lemon and juice it and put it aside.
2. Put the blackberries, sugar and lemon zest and half its juice into a saucepan and cook over medium heat, stirring until mixture boils, about three minutes.
3. Turn the berries into a blender and pulse until you have a fairly homogeneous puree, about one minute. Add the cream and sour cream and pulse just to blend. Taste and, if you like, you can add a squirt more lemon juice or a tiny bit more sugar.
4. Pour ice and water into a larger-sized bowl, and chill the mixture over it in a smaller bowl for an ice bath.
5. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your mixture into it.
6. After forty-five minutes, open the door and check it.
7. As it starts to freeze near the edges, remove it from the freezer and stir it with a wooden spoon, spatula or whisk to break up any frozen pieces.
8. Continue to check the mixture every 30 minutes, stirring vigorously as it's freezing.
9. Keep checking periodically and stirring while it freezes. It will take about 2 - 3 hours to fully harden.

lemon, fresh blackberries, sugar, creamer, ube

Taken from tastykitchen.com/recipes/desserts/blackberry-sour-cream-ice-cream/ (may not work)