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Epicurious

Sour Cream Ice Cream with Sorghum

Sorghum is a rich, earthy syrup produced mostly in the South and Midwest from a naturally sweet and juicy grass of the same name. So nutritious that doctors used to recommend a daily dose, it is similar to molasses but a little less sweet and with a deeper flavor.

Recipe information

  • Yield

    makes about 3 quarts

Ingredients

4 cups sour cream or crème fraîche, homemade (page 224) or store-bought
4 cups (1 quart) buttermilk
2 1/2 cups sugar
Sorghum or dark molasses, for serving

Preparation

  1. Step 1

    Whisk together the sour cream, buttermilk, and sugar until the sugar dissolves. Freeze in an ice cream maker.

    Step 2

    Serve immediately, drizzled with sorghum, or pack into a container, cover, and freeze for up to 3 days.

Cooking in the Moment
TagsIce CreamFrozen DessertDessertSouthernAmericanSour CreamDairySorghumRice & GrainsMolassesButtermilkGluten FreeNut Free5 Ingredients or FewerEasyMake AheadNo-CookCookbooks
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