Sour Ice Cream, vanilla -no machine needed-
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
.5 cup Sour Cream .5 cup Milk, 1% .75 cup Granulated Sugar .25 cup, unsifted Powdered Sugar .5 tsp Salt 1 tsp Vanilla Extract 5 large Egg Yolk
In a saucepan sift both sugars together to remove any lumps, add yolks and whisk until light yellow and the mixture forms a ribbon when the whisk is lifted. Add salt and milk, whisk until thoroughly combined.
Place pan over medium heat and stir continuously until mixture is very hot but not scalding to the touch.
I have no idea what temperature this would be, I have only ever used my finger, if it feels very hot but doesn't burn you, it's probably just right.
Remover the pan from the heat and keep stirring it for another full minute or two. Do not skip this step or the sour cream may curdle.
After cooling add the sour cream and vanilla, whist to combine.
Pour the custard into a shallow, freezer safe container (strain if desired) and place flat in the bottom of your freezer.
I like those plastic disposable food storage containers because they have lids.
Stir every ten minutes or so until it begins to look like soft serve ice cream. Once at the soft serve stage you can add other things like crushed cookies, pretzels, chocolate chips, etc... then cover and let it freeze solid. At this point I would wait at least 1 hour before eating, over night would be better.
Freezing time will very
Using my deep freezer it took about an hour to reach the soft serve stage with the mixture straight from the stove.
You can use the double bag method by adding some of the custard to a quart size zip top freezer bag and place that bag in a gallon zip to bag filled with ice and salt. Using your hands to manipulate the custard until it freezes. I have not used this method.
Also you could try it in an ice cream machine but I never have so I don't know how that would go.
This makes about 6 servings.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user TCARLSON07.
Place pan over medium heat and stir continuously until mixture is very hot but not scalding to the touch.
I have no idea what temperature this would be, I have only ever used my finger, if it feels very hot but doesn't burn you, it's probably just right.
Remover the pan from the heat and keep stirring it for another full minute or two. Do not skip this step or the sour cream may curdle.
After cooling add the sour cream and vanilla, whist to combine.
Pour the custard into a shallow, freezer safe container (strain if desired) and place flat in the bottom of your freezer.
I like those plastic disposable food storage containers because they have lids.
Stir every ten minutes or so until it begins to look like soft serve ice cream. Once at the soft serve stage you can add other things like crushed cookies, pretzels, chocolate chips, etc... then cover and let it freeze solid. At this point I would wait at least 1 hour before eating, over night would be better.
Freezing time will very
Using my deep freezer it took about an hour to reach the soft serve stage with the mixture straight from the stove.
You can use the double bag method by adding some of the custard to a quart size zip top freezer bag and place that bag in a gallon zip to bag filled with ice and salt. Using your hands to manipulate the custard until it freezes. I have not used this method.
Also you could try it in an ice cream machine but I never have so I don't know how that would go.
This makes about 6 servings.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user TCARLSON07.
Nutritional Info Amount Per Serving
- Calories: 212.1
- Total Fat: 8.0 g
- Cholesterol: 162.8 mg
- Sodium: 219.7 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 0.0 g
- Protein: 3.5 g
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