Sour Cream Ice Cream

"This is a fabulous accompaniment to my Walnut Streusel Apple Pie, or to any apple or pear pie!"
 
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Ready In:
2hrs 20mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • In a heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat.
  • In a bowl whisk together egg yolks and remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking.
  • Return custard to pan and cook over moderately low heat, stirring, until 170°F on a candy thermometer. Remove pan from heat.
  • Scrape seeds form vanilla bean into custard and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl.
  • Chill custard until cold and freeze in an ice-cream maker. Transfer soft ice cream to freezer-proof container and freeze until hard, approximately 1-2 hours. Makes about 1 quart.

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Reviews

  1. This is fantastic ice cream. The sour cream makes it taste a bit lemony and was delicious with raspberries on top. I made this with lowfat sour cream and 2% milk and it thickened up perfectly and was healthy and tasty.
     
  2. Delicious! A special taste for those who like sour cream and vanilla ice cream, a must try! Very good with sweet desserts. Apple pie, etc.
     
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RECIPE SUBMITTED BY

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"
 
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