Sour Cream Ice Cream
Posted November 29, 2009on:
This was one delicious ice cream. I’d heard of Sour Cream Ice Cream, but had never made it before. I shouldn’t have waited! This was creamy, frosty, rich and tangy. It reminded me a bit of buttermilk ice cream, which is one of my favorite ice cream flavors of all time. And like buttermilk ice cream, I think that this would make an inspired accompaniment for a wide variety of desserts. I could easily see a scoop of this ice cream perched atop a fat slice of chocolate cake or slowly melting over a dish of warm strawberry rhubarb crisp. The slight acidic tang of the sour cream really accentuates the flavors of many desserts, a good thing to keep in mind during the sweets-filled holiday season.
For this recipe, I used full fat, organic sour cream. Of course, when you use the best ingredients you will end up with the most delicious ice cream. That being said, though I’ve never tested it out, low fat sour cream might work in a pinch. Just remember to stay away from the fat free variety- your ice cream is likely to turn out icy and winey tasting.
Not only does Sour Cream Ice Cream taste great on top of other desserts, the recipe itself is also very easy and adaptable. For instance, you could easily change the flavors with different extracts (I used vanilla) or the addition of such mix-ins as chocolate chips or a strawberry swirl. If you’d like, you could also substitute brown sugar for white. Brown sugar and sour cream is classic combination that would work well in an ice cream.
Sour Cream Ice Cream is a beautiful and delicious flavor to behold. Its snowy white color reminded me of the upcoming seasonal change from fall to winter. This is what snow tastes like in my dreams! Tangy and creamy, its the type of ice cream that never dulls the taste buds but refreshes them with each zippy bite. Try it solo, or in harmony with any of your holiday cakes or pies.
Sour Cream Ice Cream
1 cup heavy cream
1 1/4 cup whole milk
4 egg yolks
2/3 cup sugar
8 oz. sour cream
½ teaspoon vanilla extract
1.) Combine milk and heavy cream in a medium saucepan and set over medium heat. Heat until bubbles appear near the rim of the saucepan and steam begins to rinse, but do not let it boil.
2.) Meanwhile whisk the egg yolks together in a large bowl and gradually add the sugar. Whisk the mixture until the yolks look fluffy and turn a pale yellow color.
3.) All the while whisking the egg yolk mixture, slowly and gradually add milk mixture and when fully emulsified, pour the mixture back into the medium saucepan. Over low heat constantly mix the base with a spatula or wooden spoon until it thickens slightly and can coat the back of a wooden spoon, about 6 minutes.
4.) Immediately remove from heat and transfer to a large bowl. Whisk in sour cream and vanilla extract. Chill completely, 4 hours to overnight. Churn in ice cream machine according to manufacturers instructions.
Make it a Sundae!– Chocolate and sour cream get along swimmingly, so add some hot fudge or chocolate sauce. Cherries jubilee or brandied cherries on top would also make for a sundae that is both chic and scrumptious. As always, don’t forget the whipped cream.