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New York City’s Van Leeuwen Artisan Ice Cream shared their recipe.

Van Leeuwen Artisan Ice Cream — a company based in Brooklyn, N.Y. that also has a presence in Los Angeles — started as a truck that sold pure, simple ice cream flavors with a punch: Warm, smooth vanilla, deep chocolate, earthy Earl Grey with a pronounced bergamot finish. But when spring and summer come around, Van Leeuwen’s ice cream brightens with the season’s best fruit. Here, Ben Van Leeuwen, the company’s chief ice cream tinkerer, shares his recipe for a tart sour cream ice cream with a sweet blueberry swirl. It’s one of the best recipes in Van Leeuwen’s brand new book, and a must-taste this summer.

MAKES ABOUT 1 QUART

SPECIAL EQUIPMENT

Immersion blender

FOR THE BLUEBERRY COMPOTE

1/2 cup fresh or frozen blueberries

2 tablespoons (25 grams) sugar

A drop or two of fresh lemon juice

FOR THE SOUR CREAM

ICE CREAM

1 1/2 cups heavy cream

2 tablespoons whole milk

1/2 cup plus 2 tablespoons

(125 grams) sugar

1/4 teaspoon (1 gram) kosher

salt

8 large egg yolks

1 1/2 cups sour cream

1. To make the blueberry compote, in a small saucepan, combine the blueberries, sugar, and lemon juice and bring to a gentle simmer over medium heat. Cook the berries until they slump and the syrup thickens, 5 to 7 minutes. (If you are using frozen berries, this process could take a bit longer, since the berries start out with more moisture.) Remove from the heat and set aside to…

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