This sour cream ice cream a wonderful alternative to vanilla ice cream. Great on its own or pairs beautifully with fruit deserts, such as my apple crumble.
Sour cream is usually made by fermenting regular cream. The resulting sour cream, or soured cream in the UK has a delicous creamy tang that goes equally well in both savour and sweet dishes. Its close relative creme fresh is similar but has a less sour taste (and is usually more expensive) so I do not recommend substituting sour cream fro creme fresh in this recipe.
To make the sour cream ice cream
Add the milk, cream, sugar to a small pot. Cook on low, stiring until sugar is dissolved.
Add tapioca starch, mixing in well to get rid of all the lumps. Cook on low for five minutes, stiring frequently.
Hot tip: don’t skip cooking the tapioca starch. Its important to cook the starch for long enough to stop the ice cream having a floury taste and thicken it up enough.
Transfer to a heatproof container and cool in fridge for about 30 mins. Add sour cream and mix with an immersion blender on low for a few seconds until mix is well blended and no longer lumpy. You can try mixing by hand, however its very hard to mix in the sour cream and you will likely end up with lumpy mix. Add the lemon juice and mix well, either with a spoon or the immersion blender.
Chill for several hours, preferably overnight.
If using a self churning machine, turn it on about ten minutes before you churn your ice cream. Other wise take the churning bowl out of the freezer right before churning.
Pour mix into the machine and churn. In my cuisnart this took about 20 minutes.
Eat immediately or transfer to a chilled container and freeze to firm up.
This ice cream is deliciously versatile. Great on its own or it pairs beautifully with baked fruit deserts, such as my apple crumble. A wonderful alternative to vanilla ice cream.
Have you made this recipe? Tell me how it when in the comment below and tag me on socials so I can see your delicious creations! @KCAEIC or #KCAEIC
Sour cream ice cream
- ice cream churner
- immersion blender
- 1 1/2 cups full fat sour cream
- 1/2 cup (125mls) thickened cream
- 1/2 cup full fat milk
- 1/2 cup castor sugar
- 2 teaspoons tapioca starch *you can subsitute with corn starch
- Add milk, cream and sugar to a small saucepan. Heat on low heat, stirring frequent until sugar dissolves.
- Add tapioca starch. Stir in well, ensuring all the lumps are stirred out. Cook on low heat, stirring frequently for five minutes.
- Chill in fridge for about 30 mins.
- Add sour cream and blend briefly with an immersion blender. Mix in lemon juice.
- Chill mix in fridge, ideally overnight.
- If using a self churning machine turn on ten minutes before churning to chill, other wise take churning bowl out of freezer just before churning.
- Churn mix in ice cream machine. It will be the consistency of soft serve when done.
- Eat immediately or transfer to a chilled container and freeze until firm.
- To serve remove from freezer, scoop and enjoy! Delicous on its own or pairs beautifully with baked fruit desserts, such as my apple crumble.