Sour Cream Ice Cream
For the smoothest texture, allow mixture to chill in refrigerator overnight before freezing. Prep: 5 minutes.
This recipe goes with Blueberry Pot Pie with Sour Cream Ice Cream
Yield: Makes 4 cups
- 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.
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