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Sour Cream Ice Cream

Yield Makes 4 cups
For the smoothest texture, allow mixture to chill in refrigerator overnight before freezing. Prep: 5 minutes.


  • 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.