Sour Cream Ice Cream

recipe

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

Yield:

Makes 4 cups

Recipe from

MyRecipes

Ingredients

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

Preparation

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.

Note:

Kathryn Conrad,

April 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note