Best Sour Cream Ice Cream Recipes

SOUR CREAM ICE CREAM WITH BROWN SUGAR STRAWBERRY SWIRL

Steps:

• In a medium-size heavy saucepan, combine 1/2 cup granulated sugar with cream and milk. Bring to a simmer; turn off heat.
• Whisk together egg yolks and remaining 1/2 cup granulated sugar. Whisking constantly, slowly add about half (a cup or so) of hot cream mixture to yolks. Pour yolk mixture into saucepan with remaining cream. Cook, stirring constantly, over moderately low heat until mixture thickens enough to coat back of a spoon, about 7 minutes: do not let it come to a simmer or it will curdle. Immediately strain custard into a clean bowl. Whisk in sour cream, vanilla and salt. Cover custard tightly with plastic wrap and chill at least 3 hours or up to 3 days.
• About an hour before you want to serve ice cream, combine strawberries and brown sugar in a bowl for 15 minutes. Transfer berries and accumulated juices to a skillet and bring just to a simmer. Remove from heat and stir in brandy. Use a slotted spoon to transfer berries to a bowl. Simmer juices in skillet until syrupy, about 5 minutes. Pour syrup over strawberries. Chill mixture in freezer until thoroughly cool but not frozen (15 to 30 minutes).
• Churn custard in an ice cream machine according to manufacturer's directions. When ice cream has reached a soft-serve consistency, transfer to a bowl and swirl in the strawberry mixture with a quick folding action (you want to see red and white swirls, not pink). Serve immediately.

SOUR-CREAM ICE CREAM

Steps:

• Purée all ingredients with 1/8 teaspoon salt in a blender until mixture is smooth and sugar has dissolved. Chill until very cold.
• Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up, about 6 hours.

QUICK SOUR CREAM ICE CREAM

Steps:

• Combine sour cream and half-and-half. Whisk in the sugar and add in the lemon juice. Whisk to combine well and process in an ice cream machine.

GRILLED POUND CAKE WITH SOUR CHERRY AND PECAN ICE CREAM

Steps:

• Place cherries in medium bowl. Pour 1 cup boiling water over. Let stand until softened, about 10 minutes. Drain and pat dry. Mix cherries and 1 tablespoon brandy in small bowl.
• Place ice cream in large bowl. Mix in cherries, semisweet chocolate and pecans. Cover ice cream mixture. Freeze until firm, about 2 hours.
• Prepare barbecue (medium heat). Cut pound cake into sixteen 1/2-inch slices. Brush both sides of each cake slice with melted butter. Grill slices until lightly toasted, about 30 seconds per side. Place 2 cake slices on each of 8 dessert plates. Place 1 scoop ice cream atop cake slices on each plate. Drizzle 1 1/2 teaspoons brandy over each serving.

INTENSE CHOCOLATE ICE CREAM WITH SOUR BALSAMIC-CHERRY SAUCE

Steps:

• For Ice Cream:.
• Melt the 2 oz.
• chocolate chips in a medium saucepan over low heat.
• To the melted chips, add the heavy cream, buttermilk, honey and cocoa, stirring well to incorporate (the cocoa may not fully incorporate until mixture is more warmed).
• The melted chocolate may"seize" (or clump up), but as the other ingredients heat, the chocolate will melt.
• Increase heat to medium, and bring mixture to almost boiling, stirring frequently.
• This may take 6-10 minutes or more.
• You may notice small flecks of cocoa in the hot mixture; this is ok.
• Turn heat down to low.
• While the cream mixture is warming, with a hand mixer, cream together the egg yolks and sugar until lighter in colour, about 2 minutes on medium speed.
• This will be a very thick, almost dry looking mixture.
• Take about 1/4 cup of the hot cream mixture, and add to the egg mixture.
• Mix until combined.
• Slowly add the slightly warmed egg mixture into the cream mixture, whisking constantly to prevent the egg from being cooked too quickly.
• Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3 or 4 minutes.
• Mixture will still be liquid in appearance.
• Chill this custard completely, either in the fridge overnight, or over an ice bath for about 30 minutes.
• Make sure custard is cool.
• Freeze in an ice-cream machine as recommended by your owner's manual.
• (N. B. In my Cuisinart Ice cream machine, it to about 35- 38 minutes before ice crystals started to show. This is longer than recommended. Even then, it was still very thin.).
• Put the soft ice cream in a container in the freezer.
• For the first couple of hours, stir every hour to make sure the ice crystals are being distributed.
• Freeze at least six hours or overnight.
• This ice cream has a softer texture than some other home-made ice creams.
• For the Sauce.
• In a small saucepan, combine the honey and the 1/2 cup water.
• Warm this mixture over medium heat until honey is dissolved.
• Add the cherries.
• Simmer for about 3 minutes.
• Turn the heat down to medium-low.
• Add the almond flavouring and the balsamic vinegar.
• Simmer for about 1 minute.
• Mix together the cornstarch and the 3 teaspoons cold water together in a small dish/glass.
• Stir into cherry mixture.
• Simmer about 3-5 minute, or until slightly thickened.
• (This is a thin sauce, you may thicken it up with more cornstarch/water slurry if you want) Serve over chocolate ice cream either warm or chilled.

VANILLA BEAN POUND CAKE WITH SOUR CREAM ICE CREAM AND STRAWBERRIES

Steps:

• Preheat oven to 350°F. Butter and flour 10-inch diameter angel good cake pan. Place butter and 1 teaspoon lemon peel in large bowl. Scrape in seeds from vanilla bean and beat until smooth. Gradually beat in 2 1/3 cups sugar. Whisk eggs and yolks in medium bowl to blend. Beat egg mixture into butter mixture in 4 additions. Beat in vanilla extract and salt. Sift flour over in 3 additions, mixing just to blend after each
• Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 15 minutes. Cool cake in pan on rack 15 minutes. Cut around pan sides. Turn cake out; turn right side up on rack and cool completely. (Can be made 2 days ahead. Wrap in plastic; let stand at room temperature.)
• Toss berries, powdered sugar and remaining 4 teaspoons lemon peel in large bowl to blend. Let stand at least 30 minutes, or cover and chill up to 3 hours.
• Serve cake with strawberries and Sour Cream Ice Cream.

SOUR CHERRY AND BLACK PEPPER ICE CREAM

Steps:

• In a small saucepan, bring rum and dried cherries to a simmer, cover and remove from heat. Let stand for 30 minutes.
• In a mixing bowl, whisk together egg yolks, sugar and creme fraiche.
• In a 2 quart saucepan, let simmer for 5 minutes the condensed milk, heavy cream, black pepper and vanilla. Strain and chill.
• Stir the cherries into the chilled custard, discarding the rum. Pour into an ice cream maker and process according to manufacturer's instructions.
• Pour the milk into a medium heavy saucepan and bring to a boil. Reduce to a simmer and cook 45 minutes, stirring occasionally. Stir in the sugar and continue simmering 10 to 15 minutes or until reduced to 3 cups. Strain. Homemade condensed milk can be refrigerated up to a week.

WARM SKILLET SOUR CHERRIES WITH VANILLA ICE CREAM

Steps:

• Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes. Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up). Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes. Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes. Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.
• Spoon warm cherries into shallow bowls and top with scoops of ice cream.

SOUR CREAM AND BROWN SUGAR ICE CREAM

Steps:

• Bring half-and-half to simmer over medium heat, remove from heat. In large bowl, whisk yolks, brown sugar & corn syrup together. Gradually add hot half-and-half, whisking constantly. Return to pot and heat on medium low. Cook, stirring constantly, until custard thickens (do not boil). Pour through strainer into bowl set over another bowl with ice water (this cools it faster). Add sour cream & vanilla extract and whisk until smooth. Refrigerate until cold. Freeze in an ice cream maker and place in freezer until firm, about four hours.

SOUR CREAM ICE CREAM

Steps:

• 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.

BLUEBERRY SOUR CREAM ICE CREAM (LOW FAT, NO ADDED SUGAR)

Steps:

• Puree blueberries in a food processor.
• Blend in all other ingredients and chill for 2-4 hours.
• Freeze in your ice cream machine according to manufacturer's instructions.

SOUR CREAM PEACH ICE CREAM

Steps:

• Puree peaches in blender or food processor to measure 3 cups puree.
• Pour into ice cream freezer canister.
• Add sugar, sour cream and lemon juice and whisk until blended.
• Freeze according to manufacturer's instructions.
• Enjoy.

SOUR CREAM ICE CREAM

Steps:

• 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 bowl whisk together egg yolks and remaining 1/4 cup sugar and 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 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.

SOUR CREAM ICE CREAM WITH SORGHUM

Steps:

• Whisk together the sour cream, buttermilk, and sugar until the sugar dissolves. Freeze in an ice cream maker.
• Serve immediately, drizzled with sorghum, or pack into a container, cover, and freeze for up to 3 days.

WARM SKILLET SOUR CHERRIES WITH VANILLA ICE CREAM

Steps:

• Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes.
• Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up).
• Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes.
• Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes.
• Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.
• Spoon warm cherries into shallow bowls and top with scoops of ice cream.
• Note: Cherries can be cooked 3 hours ahead and kept, covered, at room temperature. Bring to a boil just before serving.

SOUR CREAM ICE CREAM FROM 2013 OBAMA INAUGURAL LUNCHEON

Steps:

• 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.

STRAWBERRY-SOUR CREAM ICE CREAM

Steps:

• Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.
• Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth but still slightly chunky.
• Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions.

RASPBERRY SOUR CREAM ICE CREAM

Steps:

• Stir together cream, honey, and sour cream.
• Combine the lemon juice and raspberries; stir into the cream mixture.
• Option: For a smoother product, press through a sieve to remove any raspberry seeds.
• Add Splenda or stevia to sweeten if needed. (Other berries may need more or less sweetener.).
• Let ripen in fridge at least four hours or overnight.
• Ensure mixture has not separated, and pour into ice cream machine.