I liked the Strawberry sour cream variation of Jeni Bauer’s ice cream I came up so much that I decided to re-post it here set up as an ice cream base. The slight tang of sour cream complements fruits and chocolate flavors (maybe herbs?) really well. And the high butterfat content contributes to a smooth and creamy dessert. If you try it please let me know how it turned out in the comments below.
Makes roughly 1 pint, double quantities for a quart.
- ¾ cup whole milk
- 1 tablespoon corn starch
- 1 ounces (2 tablespoons) cream cheese
- a pinch of fine sea salt
- ½ cup heavy cream
- ¼ cup and 1 tablespoon sugar
- 2 tablespoon light corn syrup
- ½ cup sour cream
- ¼ teaspoon of vanilla extract
- Ice Bath (if you are going to pre-chill)
- Add the cream cheese and sour cream and vanilla extract to a blender and blend until smooth. Or if you would prefer to use a mixing bowl, add the cream cheese and vanilla to a medium mixing bowl and whisk until soft and smooth. Add the sour cream and whisk until combined and smooth.
- Combine 2 tablespoons milk with the 2 tablespoons of corn starch in a small bowl. Mix together well.
- Pre-chill the container/s you will storing the finished ice cream in, in your freezer.
- Combine the remaining milk, cream, sugar and corn syrup in a heavy bottom, 3.5 to 4 quart saucepan.
- Bring mixture to a rolling boil for 4 minutes, stirring with a heat-proof spatula.
- Reduce the heat, remix the cornstarch slurry and slowly add it to the saucepan. Cook until thickened, about 1 minute. You should be able to run a line through the back of your coated spatula with your finger and have it not fill back in immediately.
- If using a blender, pour in the milk mixture, make sure the lid is firmly on and blend covered until well combined, about 20 seconds. If using a mixing bowl, whisk in milk mixture until well combined and smooth.
- Pre-chill by pouring the mixture into a one gallon Ziploc bag, seal and submerge into the ice bath. Let stand for about 30 minutes until the mixture is cold. For detailed tips on pre-chilling read this.
- Cut a corner of the ZipLoc bag, pour the chilled mix into your ice cream maker and freeze as per manufacturers instructions. It should take about 20 – 30 minutes.
- Store in a freezer ready container/s. Lay down a sheet of parchment paper or cling-wrap right against the surface of the ice cream before closing the container. Store in the coldest part of your freezer for 2 – 4 hours before serving.
Simple Fruit Ice creams
- Puree enough fruit to end up with at least a cup or two of puree.
- Combine 1/2 cup of the puree with the sugar and heat over low heat until the sugar is completely melted and combined with fruit. You are not so much cooking the fruit as binding the sugar to the fruit and released water.
- Whisk or blend in the puree to the mix right before your pre-chill it.
- Chill the remaining uncooked puree to spoon over the served ice cream. You can also use it in a cooked sauce but I love it fresh and simple like this.