Sour Cream Ice Cream
- Ready In:
- 2hrs 20mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 2 cups half-and-half
- 1 cup sugar
- 1 vanilla bean, split lengthwise
- 8 large egg yolks
- 2 cups sour cream
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
RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
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>
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