Sour cream ice cream
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.
Equipment
- ice cream churner
- immersion blender
Ingredients
- 1 ½ cups full fat sour cream
- ½ cup (125mls) thickened cream
- ½ cup full fat milk
- ½ cup castor sugar
- 2 teaspoons tapioca starch
- 1 tablespoon lemon juice
- ½ tablespoon (15gms) glycose syrup
Instructions
- Add milk, cream, sugar and glucose syrup 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.
Notes
I use tapioca starch here, available in the international section of the supermarket or in Asian grocers. If you can't get tapioca starch you can use corn starch instead but it may start to go icier more quickly in the freezer.