Sour Cream Ice Cream

I love sour cream – it’s tang, it’s thick creaminess and the way it is essential to certain dishes without being the star. I’ve eaten many tubs of sour cream and never has it occurred to me to make ice cream with it.

I’ve been eyeing an ice cream machine for what feels like forever, but I can’t justify it’s bulkiness and the fact that after a couple of novel turns, the machine will likely gather dust. I’ve tried making ice cream without a machine and while it can be done, I usually end up with an icy, frozen block of cream rather than the smooth, dense end result I’m looking for.

As frivolous as I sometimes am, I wasn’t about to go out an buy an ice cream maker just for this recipe, so instead I asked around and discovered that my brother has his very own dust-collecting ice cream machine packed away in his basement. Score!

The recipe for the ice cream is super simple: sugar, water, sour cream, lime juice and zest. I was surprised that there wasn’t any cream in it, but the fat content in sour cream more than makes up for the lack of cream.

Being an ice cream machine newbie, I was awed by how quickly the ice cream came together. It seriously felt like magic! I’m thinking that I’ll have to hold on to my brother’s ice cream machine for a while now.

And the ice cream? Less sweet, cool, creamy and even more decedent than ice cream made from heavy cream, this sour cream ice cream was something I thought I wouldn’t like but ended up loving. As long as you don’t have triple scoops of it, it’s the kind of ice cream that leaves you wanting more.

9 Comments add yours

  1. I love sour cream ice cream. I’ve made it several times using a combo of sour cream and milk (rather than cream), which gives a really smooth result. When I make it at home, I add brown sugar rather than regular white sugar, and crushed amaretti cookies.

  2. Sour cream ice cream sounds delicious! I made cream cheese ice cream from Johnny Iuzzini’s Fourplay book and it was out of this world. Watching your journey through the Momofuku book makes me think that I’m going to have to add it to my want-list!

    Keep up the great work!

  3. I’d LOVE to try this! Is the recipe in the Momofuku book, or..?

    Yes, the recipe’s in the book. I did a quick search online but it didn’t come up! Unfortunately, I don’t post recipes from the book. If you’re really interested, the recipe’s pretty short, so hop over to your local bookstore to take a look.

    steph on July 29th, 2010 at 10:39 am
  4. Wow, great and clever recipe! Love the idea of using sour cream to make ice cream.

  5. Made this over the weekend. Was surprised at how pronounced the lime flavor was. Somehow the lime zest all collected around the sides as it churned, forming big clumps along the dasher. I tried to mix it back in when I took it out. But yum, yes! I used milk instead of water as well.

  6. I’m wondering if there is an error in the published recipe for the quantity of water. 3/4 cup of water doesn’t appear to be equivalent to 50 grams of water. Which value–cup or grams–is “correct” for this recipe? Thanks.

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