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 *you can subsitute with corn starch
- 1 tablespoon lemon juice
Instructions
- 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.
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.