Sour Cream Ice Cream With Sorghum Recipes

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QUICK SOUR CREAM ICE CREAM



Quick Sour Cream Ice Cream image

Provided by Food Network

Categories     dessert

Time 40m

Yield approximately 1 quart

Number Of Ingredients 4

1 pound sour cream
1 cup half-and-half
1 2/3 cups sugar
2 tablespoons lemon juice

Steps:

  • Combine sour cream and half-and-half. Whisk in the sugar and add in the lemon juice. Whisk to combine well and process in an ice cream machine.

SOUR CREAM ICE CREAM



Sour Cream Ice Cream image

Categories     Milk/Cream     Egg     Dessert     Quick & Easy     Frozen Dessert     Vanilla     Sour Cream     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 quart

Number Of Ingredients 5

2 cups half-and-half
1 cup sugar
1 vanilla bean, split lengthwise
8 large egg yolks
2 cups (1 pint) sour cream

Steps:

  • In heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat. in a bowl whisk together egg yolks and remaining 1/4 cup sugar and hot half-and-half mixture in a stream, whisking. Return custard to pan and cook over moderately low heat, stirring, until 170°F. on a candy thermometer.
  • Remove pan from heat. Scrape seeds from vanilla bean into custard until combined well and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl. Chill custard until cold and freeze in an ice-cream maker.

SOUR CREAM ICE CREAM



Sour Cream Ice Cream image

Make and share this Sour Cream Ice Cream recipe from Food.com.

Provided by Raquel Grinnell

Categories     Frozen Desserts

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups half-and-half
1 cup sugar
1 vanilla bean, split lengthwise
8 large egg yolks
2 cups sour cream

Steps:

  • In a heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat.
  • In a bowl whisk together egg yolks and remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking.
  • Return custard to pan and cook over moderately low heat, stirring, until 170°F on a candy thermometer. Remove pan from heat.
  • Scrape seeds form vanilla bean into custard and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl.
  • Chill custard until cold and freeze in an ice-cream maker. Transfer soft ice cream to freezer-proof container and freeze until hard, approximately 1-2 hours. Makes about 1 quart.

Nutrition Facts : Calories 353.2, Fat 23.5, SaturatedFat 13.5, Cholesterol 257.5, Sodium 63.4, Carbohydrate 30.7, Sugar 25.3, Protein 6.3

SOUR-CREAM ICE CREAM



Sour-Cream Ice Cream image

Provided by Ian Knauer

Categories     Milk/Cream     Blender     Ice Cream Machine     Frozen Dessert     Party     Sour Cream     Gourmet

Yield Makes about 5 cups

Number Of Ingredients 7

1 (16-ounces) container chilled sour cream
1 cup chilled half-and-half
3/4 cup sugar
1/2 cup chilled heavy cream
2 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract
Equipment: an ice cream maker

Steps:

  • Purée all ingredients with 1/8 teaspoon salt in a blender until mixture is smooth and sugar has dissolved. Chill until very cold.
  • Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up, about 6 hours.

SOUR CREAM ICE CREAM WITH SORGHUM



Sour Cream Ice Cream with Sorghum image

Yield makes about 3 quarts

Number Of Ingredients 4

4 cups sour cream or crème fraîche, homemade (page 224) or store-bought
4 cups (1 quart) buttermilk
2 1/2 cups sugar
Sorghum or dark molasses, for serving

Steps:

  • Whisk together the sour cream, buttermilk, and sugar until the sugar dissolves. Freeze in an ice cream maker.
  • Serve immediately, drizzled with sorghum, or pack into a container, cover, and freeze for up to 3 days.

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