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Sour Cream Ice Cream

Victor Protasio


Makes 4 cups

This fabulous 5-ingredient, no-cook ice cream has everything going for it: It couldn’t be easier to make, it’s insanely rich and smooth, and has a element of intrigue (sour cream!) that lends a delicate, something-special factor to the flavor and texture. Now, the key to getting away with skipping the stovetop cooking and pouring your ice cream base mixture right into you ice cream maker is using pasteurized eggs. So even if that’s not your usual egg of choice, pick up a carton if you’re planning to make this recipe. Note: For the smoothest texture, allow the base mixture to chill in your refrigerator overnight before freezing.   


  • 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

How to Make It

  1. 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.