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Sour Cream Ice Cream

This is a fabulous accompaniment to my Walnut Streusel Apple Pie, or to any apple or pear pie!

Ready In:
2hrs 20mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Raquel Grinnell
Contributor
@Raquel Grinnell
Contributor
"This is a fabulous accompaniment to my Walnut Streusel Apple Pie, or to any apple or pear pie!"
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  1. donna
    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.
    Reply
  2. dallasannjohnson
    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.
    Reply
  3. Raquel Grinnell
    This is a fabulous accompaniment to my Walnut Streusel Apple Pie, or to any apple or pear pie!
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