It's all Tom's fault from Tall Clover Farm. He posted a recipe for Eggnog Ice Cream at Christmas time and pictured his fabulous ice cream machine. I was jealous - incredibly wickedly jealous in the greenest shade imaginable.
Our 747 of an inherited ice cream maker that used crushed ice and rock salt had long since served its usefulness. While it produced a pretty good gallon of frozen goods, it was so loud it made the cat run and the dog howl. I whined, I pleaded, I went on strike and then we ordered a Cuisinart Ice Cream maker. I'm officially adding it to your list of must haves in our "Just Gotta' Have It" series.
With the advent of an incredibly easy to use and wonderful piece of kitchen equipment, making a weekly batch of ice cream has become a new ritual in JBug's kitchen. I have the expanding hips to prove it. As far as ice cream goes, the creamier the better so I usually prefer a custard base because it produces a consistently creamy result; however, I recently learned me a lesson, if you'll pardon the english.
This Vanilla Sour Cream Ice Cream is so darn quick and easy to make it may just supersede the custard version at least for now. Notice I said may. Not incredibly sweet, very much vanilla and with a tart flavor only sour cream can bring to the party, this one needs a mere few minutes to whip up followed by a half hour in the freezer to chill before it hits the ice cream machine for a 20 minute churn. There's no eggs to worry about and no custard to cook and cool. How can it be good, you ask?
Well forget about a spoon and bring on the shovel. The sweet and tangy cheesecake like flavor is perfect on its own or fabulous with a berry pie or as shown earlier this week on Rhubarb Diddle Dumplings. Put it on your list to try now that berry season is approaching. You won't be sorry!
Oh and if you're not lucky enough to own one of the new fangled ice cream makers - well just go out and get yourself one. You're so worth it! They can be found for under $50.00 but if you're really thinking, add a second freezer bowl so you always have one in the freezer ready and willing to do it's thing. Oh and should the extravagance get you in trouble, blame it all on Tom would'ya!
Vanilla Sour Cream Ice Cream (Adapted from Gourmet)
1 – 16 ounce container chilled sour cream
1 cup half and half
1/2 cup heavy cream
3/4 cup sugar
1/8 teaspoon salt
1 tablespoon pure vanilla extract
Place above ingredients in a blender and puree until very smooth and sugar has dissolved. Cover and chill in the freezer for 30 minutes. Freeze in ice cream maker per instructions. Transfer to an air tight container and freeze for minimum 3 hours or until firm. Makes approximately 1-1/2 quarts. Download Vanilla Sour Cream Ice Cream
I am not being compensated by Cuisinart for pushing their ice cream maker, in fact they have absolutely no clue JBug or her Kitchen even exist. I'm merely recommending this product because it's the one we purchased and I'm ga ga over the thing. Capiche?
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