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.