Sour Cream Ice Cream – a delicious recipe with sugar, vanilla bean, egg yolks, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
In a bowl whisk together egg yolks and remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking.
3
Return custard to pan and cook over moderately low heat, stirring, until 170u00b0F on a candy thermometer. Remove pan from heat.
4
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.
5
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.
783
kcal
Calories
43
g
Fat
61
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cups half-and-half, 1 cup sugar, 1 vanilla bean, split lengthwise, 8 large egg yolks, and more.
Yes, Sour Cream Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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