Sour Cream Ice Cream


For the smoothest texture, allow mixture to chill in refrigerator overnight before freezing. Prep: 5 minutes.

Makes 4 cups


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1 1/4 cups half-and-half
3/4 cup plus 2 tablespoons sugar
3 pasteurized eggs
8 ounces sour cream
1 1/2 teaspoons vanilla extract
Dash of salt


Combine all ingredients, stirring until smooth. Pour mixture into freezer can of an ice-cream maker; freeze according to manufacturer's directions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Created date

January 2007