Sour Cream Ice Cream
Creamy, tangy, and irresistibly smooth, Sour Cream Ice Cream offers a unique twist on classic homemade frozen desserts. Combining the richness of heavy cream and egg yolks with the distinct tang of sour cream, this decadent treat delivers a bold flavor profile that's both refreshing and indulgent. The recipe features a silky custard base gently cooked and infused with vanilla, then churned to perfection for a luxuriously creamy texture. Ideal for pairing with fresh berries, fruit compotes, or a drizzle of honey, this easy-to-make ice cream is guaranteed to impress at any gathering—or simply satisfy your sweet tooth on a summer day. Perfect for artisanal ice cream lovers seeking a gourmet upgrade, this recipe is a must-try for anyone looking to explore vibrant, unexpected flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Sour cream
- 4 pieces Egg yolks
Instructions
In a medium-sized saucepan, combine the heavy cream, whole milk, and granulated sugar. Place over medium heat and cook, stirring frequently, until the sugar is completely dissolved and the mixture is steaming. Do not let it come to a boil.
In a separate mixing bowl, whisk the egg yolks until slightly thickened and pale in color.
Slowly drizzle the warm milk and cream mixture into the egg yolks while whisking constantly. This process is known as tempering and prevents the eggs from curdling.
Pour the tempered mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens and coats the back of the spoon. This should take about 5-7 minutes.
Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let it cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight.
Once chilled, stir in the sour cream and vanilla extract until fully incorporated. The mixture should be smooth and creamy.
Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes.
Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 2 hours to firm up.
Scoop and serve your tangy, creamy sour cream ice cream. Enjoy!
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.9 g | 195% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1122 mg | 374% | |
| Sodium | 358 mg | 16% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 178.0 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 698 mg | 54% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 449 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
