Sour Cream Ice Cream From 2013 Obama Inaugural Luncheon

1. 1

   Separate egg yolks from egg whites, one by one, and remove any white membrane clinging to the yolk. After separation, place each egg white in a container with a lid and freeze for later use in meringue or for macaroons.

2. 2

   In a heavy saucepan, combine half-and-half, 3/4 cup sugar and vanilla bean and heat just to a boil.

3. 3

   Remove pan from heat.

4. 4

   In a bowl, whisk together egg yolks and remaining 1/4 cup sugar.

5. 5

   Add the hot half-and-half mixture in a steady slow stream, whisking until it is all incorporated.

6. 6

   Return the mixture to pan and cook over moderately low heat, stirring until it reaches 170 degrees on a candy thermometer.

7. 7

   Remove pan from heat again. Scrape the seeds from vanilla bean into mixture until combined well. Discard the pod.

8. 8

   Stir sour cream into this custard until well combined and then strain through a fine sieve into a large bowl.

9. 9

   Chill custard until cold and freeze in an ice cream maker.

* Per serving · 4 servings · Values may vary.

No additional tips available.