27 August 2007
Day 16: Sour Cream Brown Sugar Ice Cream
I don’t even really need to tell you that this ice cream is delicious. All you have to do is read the title: “brown sugar sour cream,” and know that the creamy tang of sour cream paired with the caramelly sweetness of brown sugar adds up to wonderful ice cream. One thing I’ve learned about making ice cream is to consider using a range of dairy products: sour cream, mascarpone, ricotta, goats milk, cream cheese, yogurt, all make good ice creams. Just writing this, I'm already brainstorming an idea for ice cream using Devonshire cream.
When I thought of this particular brown sugar-sour cream combination, I knew immediately I had to try it, and since all you have to do is combine everything in a blender, it was very easy. A little splash of bourbon brought everything together perfectly, and kept the ice cream soft in the freezer. My only qualm is that the texture is bit more of a sherbert than an ice cream, which is fine with me, really. I think this is very adaptable to different flavor additions: a little cinnamon, or a bit of lemon zest, even a rum-raisin incarnation. And I also shouldn’t have to tell you that this pairs beautifully with peaches.
Sour Cream Brown Sugar Ice Cream
A great ice cream with the caramelly sweetness of brown sugar and the tang of sour cream, this is also a cinch to make. I imagine you could play around with the dairy, using mascarpone or strained yogurt in place of the sour cream, though I haven't tried it.
2 cups sour cream
1 1/4 cups half-and-half
1 cup dark brown sugar, firmly packed
1 tsp vanilla extract
3 tbl bourbon
1. Place all ingredients in a blender and blend until completely smooth. Place in the refrigerator and chill thoroughly. Pour into your ice cream maker and churn according to the manufacturer's directions. Store in the freezer.