Ingredients for Sour Cream Ice Cream
- Half And Half
- 1 cup granulated sugar
- 1 vanilla bean, split and scraped
- 4 large egg yolks
- 1 cup sour cream
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How to Make Sour Cream Ice Cream
- In a heavy saucepan, combine 2 cups half-and-half, ¾ cup granulated sugar, and 1 vanilla bean, split and scraped (reserve pod for garnish). Bring to a gentle boil over medium heat.
- Remove from heat immediately.
- In a separate bowl, whisk together 4 large egg yolks and ¼ cup granulated sugar until pale and slightly thickened. Slowly pour the hot half-and-half mixture into the egg yolk mixture, whisking constantly to prevent scrambling.
- Return the custard to the saucepan and cook over moderately low heat, stirring constantly with a spatula, until it reaches 170°F (77°C) on a candy thermometer. This ensures a creamy texture and prevents the ice cream from becoming icy.
- Remove from heat.
- Scrape the vanilla bean seeds into the custard and discard the pod.
- Gently stir in 1 cup sour cream until well combined. Strain the custard through a fine-mesh sieve into a bowl to remove any lumps.
- Cover and chill the custard thoroughly in the refrigerator for at least 4 hours, or preferably overnight. This chilling step is crucial for a smoother ice cream.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
- Transfer the soft-serve ice cream to an airtight freezer-safe container. Freeze for at least 1-2 hours, or until solid.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
101g
Fat
67g
Carbs
10g
