Raspberry Sour Cream Ice Cream

A great way to use up leftover sour cream - sweetened with honey. Try other berries or berry combinations! When serving it at a fancy dinner party, call it "Crème Aigre Glacée avec Framboises"!

• Ready In: 48 hrs 15 mins
• Serves: 8-10
• Yields: 6 cups

Ingredients

• 1  cup  10%  light cream (half & half)
• 1⁄2 cup honey
• 2  cups sour cream (500 ml)
• 2  tablespoons lemon juice
• 1  cup  pureed raspberries (about 2 c. frozen, thawed)
• 1⁄4 cup Splenda granular or 1⁄4 teaspoon stevia, if needed

Directions

1. Stir together cream, honey, and sour cream.
2. Combine the lemon juice and raspberries; stir into the cream mixture.
3. Option: For a smoother product, press through a sieve to remove any raspberry seeds.
4. Add Splenda or stevia to sweeten if needed. (Other berries may need more or less sweetener.).
5. Let ripen in fridge at least four hours or overnight.
6. Ensure mixture has not separated, and pour into ice cream machine.