I will be the first to admit that there are way to many ‘creams’ in the tongue twister title above… but you have to admit that it is the creaminess in ice cream that keeps us all coming back to it – the smoothness as it rolls around the tongue and slides down the throat- ultimate decadence!
Ice cream has been on my list of things to make for a while, particularly after sampling the delicious caramelised figs with sour cream ice cream at ‘Onde’ in Darlinghurst (many years ago). However, I really couldn’t be bothered making it the old fashioned way with a fork and since I do not own a churner it remained a nugget of an idea. Until a friend disclosed that she had an ice cream maker- a confession she probably regretted the moment it passed her lips – so I invited myself over for dinner with a massive grin and the exclamation that I would “bring the ingredients for dessert!”
Since I already had a flavour in mind, the first step was to Google a recipe, make a stop on the way to dinner to buy ingredients, and then we were good to go. Since the recipe called for ‘half-and-half’ which is not something I could find at the supermarket some adapting was required. The adapted recipe worked really well and (I hope) that my imposition was forgiven with each mouthful of this ever-so-creamy-with-a-slight-tang dessert!
2 cups sour cream
1 and 3/4 cups light cream
1/4 cup milk
1 vanilla bean
1 cup sugar
8 egg yolks
In heavy saucepan combine the light cream, milk, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat. In a bowl whisk together egg yolks and remaining 1/4 cup sugar and hot half-and-half mixture in a stream, whisking. Return custard to pan and cook over moderately low heat, stirring, until hot but not simmering (according to the recipe you want to heat it to around 76 degrees Celsius – we just heated it for a while…).
Remove pan from heat. Scrape seeds from vanilla bean into custard until combined well and discard pod. Stir sour cream into custard until combined well (the recipe also suggests straining the liquid, but we didn’t bother). Chill custard until cold. Pour into the ice cream maker and churn until ready to eat (you may wish to put it in the freezer a bit after churning for the ice cream to solidify).