Sour Cream Ice Cream from 2013 Obama Inaugural Luncheon
- Ready In:
- 3hrs 30mins
- 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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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life