1 1/2 cups all-purpose flour
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup chilled butter, cut into pieces
1/4 cup whipping cream, divided
4 cups fresh blueberries
1/3 cup sugar (or to taste)
1 1/2 tablespoons cornstarch
2 tablespoons fresh lemon juice
Dash of salt
1/2 teaspoon ground cinnamon
2 tablespoons sugar
Sour Cream Ice Cream
Spoon flour lightly into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a food processor; pulse until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, add 3 tablespoons cream through food chute, processing just until combined. (Do not form a ball.) Press mixture gently into a 4-inch circle on plastic wrap, and cover. Chill at least 1 hour.Preheat oven to 400°.Combine blueberries and next 4 ingredients in a small bowl; toss gently. Divide evenly among 6 (8-ounce) ramekins.Unwrap chilled dough; divide dough into 6 even portions; form each portion into a ball. Pat each ball on a floured surface into a rough disk that will fit on top of ramekins. (This will be about 4 inches.) Top berry mixture with dough, inside top rim of ramekin (not crimped like a pie).Brush top of each crust with remaining 1 tablespoon cream. Combine cinnamon and 2 tablespoons sugar in a small bowl; sprinkle mixture evenly over crusts.Place ramekins on a baking sheet, and place in oven. Bake at 400° for 20 minutes or until crust is golden brown and fruit is bubbling. Serve warm or at room temperature with Sour Cream Ice Cream.
Sour Cream Ice Cream
1/4 cups half-and-half
3/4 cup plus 2 tablespoons sugar
3 pasteurized eggs
8 ounces sour cream
1 1/2 teaspoons vanilla extract
Dash of salt
Preparation
Combine all ingredients, stirring until smooth. Pour mixture into freezer can of an ice-cream maker; freeze according to manufacturer's directions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.