I couldn't wait to try this recipe, I love blueberries and Trader Joe's had 2 pounds of fresh berries for a great price! From the get go I decided to double the recipe because there is nothing worse than really liking something and then it's ALL gone! I used 2 cups of berries and then placed the rest on wax paper on a sheet pan and froze them; I now have enough for another double batch. Have any of you tried the Handi-Vac by Reynolds? This is really a great vacuum sealer for the price. We have used the Food Saver vacuum sealer for many years and it is great for the freezer, but if I open a bag, use part of the contents then try to reseal it can be a pain in the you know what. The Handi-Vac uses resealable plastic bags, like the Glad storage bags, so when you take something out and need to reseal, it is very easy. The first week I got mine I sealed everything, bulk nuts, chocolate chips, dried fruit, and my extra frozen berries; anyway I have digressed, back to the ice cream. I have used my Cuisinart Ice Cream Maker for many years and it works very well and you can't beat the price; I have two freezer bowls and that helps when making large or double batches. Directions were straight forward and I did not make any changes or additions. My blender made a very smooth mixture (even though Dorie indicated it would not be completely smooth). When it came out of the blender I tasted it and felt it needed a bit more lemon juice. I don't care for overly sweet anything, so next time I may cut the sugar to a 1/4 cup, taste and adjust accordingly. My berries were quite sweet and I should have just reduced the sugar in the beginning. I liked the sweet/sour combination with the sour cream and my DH said it tasted very good and he is not a big blueberry lover. I think this recipe would work well with almost any berry and since DH loves raspberries that is what I will use next time; I will however use my food mill to remove the seeds. Perfect recipe for this time of year, thank you to Dolores of Chronicles in Culinary Curiosity.