Sour Cream Ice Cream
Adapted from Gourmet, January 1996
2 cups half-and-half
1 cup sugar
1 vanilla bean, split lengthwise
8 large egg yolks
2 cups (1 pint) sour cream
1. In 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 large bowl whisk together egg yolks and remaining 1/4 cup sugar. Slowly drizzle the hot half-and-half mixture in a thin stream, whisking, being careful not to cook the egg yolks. Return custard to pan and cook over moderately low heat, constantly stirring, until 170ºF on a candy thermometer.
2. Remove pan from heat. Scrape seeds from vanilla bean into custard until combined well 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. (I recommend you have a large measuring cup for this – large enough for cake batter. The spout will help you in pouring the custard into the ice cream machine.)
Makes about 1 quart
sour cream ice cream originally published on sassyradish.com
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