I first had sour cream ice cream 7 years ago at Prune in NYC. It came with a molten chocolate cake and was surprisingly delicious. So when I got an ice cream maker and started looking for flavor ideas, I didn’t hesitate to bookmark Gale Gand’s sour cream ice cream recipe. (In case you missed it, read what Michael wrote after meeting Gale Gand here.)
I didn’t have a pound of sour cream as the recipe called for, so I made up my own version on the spot. I added lemon zest and very little sugar, so it made a nice, tart ice cream perfect for serving with berries. Or molten chocolate cake,
which Gale Gand can also help you out with (see here).
Sour Cream Ice Cream
- 1 cup sour cream (Make sure it’s real sour cream without all the junk they put in some brands. I like Daisy.)
- 2 cups half-and-half
- 1/4 cup sugar
- zest of one small lemon (or less)
Whisk ingredients together in a mixing bowl until fully incorporated.
Set in the fridge for an hour so the bubbles settle (if you want a thick, creamy ice cream, you don’t want extra air in it from whisking) and so the mixture chills.
Freeze according to your ice cream maker’s directions.
Serve with sweet berries or chocolate cake.