1 cup sour cream
1/2 cup milk
1/4 cup light brown sugar
1/4 cup heavy cream
1 teaspoon vanilla
Place all ingredients in a blender. Blend until it looks smooth and the sugar has dissolved. Refrigerate the mixture until thoroughly chilled (a few hours) or overnight. Pour into a ice cream maker and churn until frozen. Eat immediately or freeze until just solid and scoopable.
Yield: 1 pint
Note: I used 2% milk and reduced fat sour cream with great success.
Oh my. This is some seriously delicious ice cream. I love sour cream and had always wondered if a sour cream ice cream would work. I’ve made frozen yogurt with great success and figured that sour cream wasn’t that much different. Rather than just churning straight sour cream, I added some milk and cream to give it a smoother texture and mouthfeel. The brown sugar was a last minute substitution for regular sugar and I loved it. The brown sugar gives the ice cream a caramel note that pairs well with the tart creaminess of the ice cream. Since there are no eggs to temper, I saw no reason that the ice cream mixture needed to be cooked. The sugar dissolved quickly during the trip through the blender and the whole process took just seconds. I think this is the easiest ice cream I have ever made but you wouldn’t know it from the lush, old fashioned taste.