Now, for that ice cream I mentioned.
This recipe happens to also come from Julie. (I’m learning to trust her, can you tell?) She raved about the ice cream, both on her blog and on her tweets, but I kept pooh-poohing her in my head. I had already tried Deb’s buttermilk ice cream and hadn’t like it, so I figured this one would be the same, tangy and a bit “off.” But then Julie said this one little line—“You know that brown sugar-sour cream mixture generally reserved for dipping strawberries? It’s like that, only better”—and I knew I had to try it.
And boy oh boy, is it ever good. So good, in fact, that I foresee this becoming my new standby. Much richer and more flavorful than good ol’ vanilla, it’s the perfect pairing for all things fruity. And I do not say that lightly. It really is perfect.
It couldn’t be simpler: whisk the ingredients together and freeze. No eggs, no pre-cooking, no straining, no nothing.
This ice cream is delicious straight from the mixer (some ice creams improve with a little aging in the freezer, but this one can be eaten straight up), so make it right before serving. If you do need to make it in advance, set it out on the counter to soften for about ten minutes before scooping.
A note about my fancy-schmancy new electric ice cream maker. Did you notice it? Did your eyes pop? Did you turn green?
I requested it for Mother’s Day. While I am not a fan of Mother’s Day, I am not one to knock a good opportunity to amass material riches. Months in advance, I informed the kids of my wish. I wrote it on the white board. I quizzed them. I prompted them to remind Papa.
I was pretty much a royal pain in the butt.
And you know what? Persistence pays! (No question as to where my kids get their annoying begging habits. They have been taught by a pro.) Several days before Mother’s Day, my package arrived in the mail. I was a good girl though, waiting till Sunday to take the maker for a spin. Since that day I have made the following: Peppermint Stick, Chocolate Peanut Butter, Milk Chocolate with Cacao Nibs, Strawberry Sour Cream, and Vietnamese Coffee.
With this machine, it’s marvelously easy to turn out the ice cream deliciousness. You know what I like best? That the machine doesn’t talk while it churns. It doesn’t fuss and whine: My arm hurts, and Why don’t you do it yourself? and Do we have to make ice cream tonight? Instead, I simply plug in the little white box, pour the mix into the icy canister, and go do something else for half an hour. What a gift!
his bowl of yum-yums did not sit well with him.
Sour Cream Ice Cream
From Julie at Dinner with Julie
Julie says she’ll be trying brown sugar next, but I don’t know about that. I’m so completely sold on the white sugar variety that I don’t think I could bring myself to ever deviate.
2 cups full-fat sour cream
1 cup half-and-half
½ cup heavy whipping cream
½ cup sugar
1 teaspoon fresh lemon juice
½ teaspoon vanilla
pinch of salt
Whisk everything together. Pour the mix into your ice cream maker and freeze. (I cover the top of the ice cream with some plastic wrap to help prevent against freezer burn.)
About one year ago: Radishes for breakfast