Skip to main content
Epicurious

Sour Cream Ice Cream

4.9

(9)

Recipe information

  • Yield

    Makes about 1 quart

Ingredients

2 cups half-and-half
1 cup sugar
1 vanilla bean, split lengthwise
8 large egg yolks
2 cups (1 pint) sour cream

Preparation

  1. Step 1

    In heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat. in a bowl whisk together egg yolks and remaining 1/4 cup sugar and hot half-and-half mixture in a stream, whisking. Return custard to pan and cook over moderately low heat, stirring, until 170°F. on a candy thermometer.

    Step 2

    Remove pan from heat. Scrape seeds from vanilla bean into custard until combined well and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl. Chill custard until cold and freeze in an ice-cream maker.

TagsIce CreamFrozen DessertDessertSour CreamDairyVanillaHerbs & SpicesGluten FreeNut FreeEasyMake AheadIce Cream MachineGourmet
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Peach-Blueberry Crumb Pie
The best fruit pie, complete with a brown sugar streusel topping.
Chicken and Cabbage Stir-Fry
Juicy ground chicken and charred cabbage are the stars of this family-friendly meal.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Juicy Bison Burger With Cucumber–Red Onion Slaw
Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.