Sour Cream Ice Cream from 2013 Obama Inaugural Luncheon

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READY IN: 3hrs 30mins
SERVES: 6-10
YIELD: 6 Cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Separate egg yolks from egg whites, one by one, and remove any white membrane clinging to the yolk. After separation, place each egg white in a container with a lid and freeze for later use in meringue or for macaroons.
  • In a heavy saucepan, combine half-and-half, 3/4 cup sugar and vanilla bean and heat just to a boil.
  • Remove pan from heat.
  • In a bowl, whisk together egg yolks and remaining 1/4 cup sugar.
  • Add the hot half-and-half mixture in a steady slow stream, whisking until it is all incorporated.
  • Return the mixture to pan and cook over moderately low heat, stirring until it reaches 170 degrees on a candy thermometer.
  • Remove pan from heat again. Scrape the seeds from vanilla bean into mixture until combined well. Discard the pod.
  • Stir sour cream into this custard until well combined and then strain through a fine sieve into a large bowl.
  • Chill custard until cold and freeze in an ice cream maker.
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