Sour Cream Ice Cream

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Makes 1 1/2 quarts

1 1/2 cups sugar
12 large egg yolks
4 cups sour cream
4 cups heavy cream
2 Teaspoons vanilla

Whisk egg yolks until well blended. Set aside. Combine heavy cream and sugar in a heavy-bottomed saucepan over medium heat. Bring to a boil and remove from heat. Immediately whisk about ½ cup into the reserved eggs. Then slowly whisk eggs into the warm cream mixture.

Heat over low heat, stirring constantly until mixture thickens and reaches 160 degrees F. At this temperature it will coat a spoon. Remove from heat. Cool slightly and whisk in sour cream until thoroughly combined.

Strain through a fine sieve. Chill thoroughly then pour into container of an ice-cream maker and process according to manufacturer’s directions. Heaven with apple pie or other apple desserts.

Adapted from recipe of Chef Charlie as found in Great American Food