June 25, 2010 by Flora Dawn
The sun is finally out and it’s beginning to feel like summer here in the Pacific Northwest. We have been grilling and enjoying our favorite summertime meals.
And now it is time to think about those fabulous, cool summertime desserts.
Let us turn our attention to the quintessential childhood classic, ice cream. The homemade variety is simply divine. Although there are LOTS of recipes, I must be honest, I have yet to make a truly bad ice cream. Something about cream, sugar and eggs that is truly difficult to mess up.
Some have been better than others, but really, ice cream is simple and delicious and doesn’t require great culinary skills.
If you don’t already own an electric ice cream maker, now is a great time to get one on sale. I have had mine for 8+ years and it is still going strong. It’s a small investment that provides lots of summertime fun. You can even buy an ice cream bowl for your Kitchen Aid Stand Mixer. There are ice cream recipes that don’t require a maker, but I have found that the texture is not the same.
And making ice cream is a great way to get the kids involved in the kitchen. They love to get creative and conjure up all sorts of crazy ice cream, sorbet and sherbet flavor combinations.
I broke out my ice cream maker and I whipped up a batch of Sour Cream Ice Cream. The original recipe appeared in Gourmet magazine in the 90’s and is wonderful. It is very rich and very good. I have reduced the eggs to 6. YES, I said that right; the original recipe had a whopping 8 egg yolks.
Use a good quality sour cream here as it really adds a lot of flavor. The ice cream does have a nice tang to it, but it doesn’t taste “sour.” It pairs well with those fresh summertime berries in season now or a nice apple crisp.
The recipe is also great base for additions; chopped candy bars, fruit, chocolate, or whatever else you can come up with. And this might be a real treat for your family if you are eating gluten free these days. The easiest way to eat gluten free cookie dough (simply leave the eggs out of the cookie dough), brownie or many other flavors is to make it yourself.
I know it might sound like a lot of work. But it is really fun. And making ice cream is a great memory for the whole family to share.
Sour Cream Ice Cream
Although this recipe calls for a vanilla bean, they are quite expensive, so 1-2 tsp of vanilla extract could be used. However, the flavor of the bean is more subtle and really defines vanilla ice cream; so if you can afford it, go for the bean!
- 2 cups half-and-half
- 1 cup sugar, divided
- 1 vanilla bean, split lengthwise
- 6 large egg yolks
- 2 cups (1 pint) sour cream
- In a saucepan combine the half-and-half, 3/4 cup of the sugar and vanilla bean. Heat until just a boil and remove from heat.
- In a bowl whisk together the egg yolks and remaining 1/4 cup sugar.
- Pour egg mixture in a stream into the hot half-and-half mixture, whisking as you pour.
- Cook over low heat, stirring constantly until a candy thermometer reads 170 F.
- Remove pan from heat. Scrape seeds from vanilla bean into the custard and discard bean pod. Stir in sour cream and mix until combined.
- Strain through a sieve and refrigerate until thoroughly chilled; about 2 hours. Freeze in an ice cream maker. (At this point the ice cream is very soft-set so I pour the ice cream into a freezer-safe bowl and freeze it at least 2-3 hours so it gets firm)