QUICK SOUR CREAM ICE CREAM
Provided by Food Network
Categories dessert
Time 40m
Yield approximately 1 quart
Number Of Ingredients 4
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.
SOUR-CREAM ICE CREAM
Provided by Ian Knauer
Categories Milk/Cream Blender Ice Cream Machine Frozen Dessert Party Sour Cream Gourmet
Yield Makes about 5 cups
Number Of Ingredients 7
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.
SOUR CREAM ICE CREAM WITH SORGHUM
Yield makes about 3 quarts
Number Of Ingredients 4
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.
SOUR CREAM ICE CREAM
Categories Milk/Cream Egg Dessert Freeze/Chill Frozen Dessert Vanilla Sour Cream Bon Appétit
Number Of Ingredients 8
Steps:
- Whisk sour cream, powdered sugar, lemon juice and vanilla in small bowl to blend. Cover; refrigerate until ready to use.
- Whisk 1 1/4 cups sugar and yolks in medium bowl to blend. Bring cream and milk to simmer in large saucepan. Gradually whisk hot cream mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Pour into large bowl. Refrigerate until cool, whisking occasionally, about 45 minutes. Mix in sour cream mixture.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl; cover and freeze. (Can be made 3 days ahead. Keep frozen.)
SOUR CREAM ICE CREAM
Make and share this Sour Cream Ice Cream recipe from Food.com.
Provided by Raquel Grinnell
Categories Frozen Desserts
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 353.2, Fat 23.5, SaturatedFat 13.5, Cholesterol 257.5, Sodium 63.4, Carbohydrate 30.7, Sugar 25.3, Protein 6.3
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