Vanilla Sour Cream Ice Cream Base

Hello from the mountains of boxes currently occupying our home! We're wrapping up our last week in Silver Lake and reminiscing about all the good times we've had in this little home. That kinda got me thinking about all our favorite spots and I'm kinda wondering, would anyone be interested in a Silver Lake round-up? I'm talking favorite restaurants, stores, stuff like that? Let me know if this is something you'd be into and I'll pull one together!

Today's post is gonna be a quick one, cause I've got to get back to building my box-forts and whatnot. I've been meaning to share this recipe for a while, as it truly is my new favorite ice cream base. I love it because it's super customizable, insanely easy (yes, easy!), and it's creamy, slightly tangy, and oh so good. The possibilities are really endless here. All you really need is a blender and an ice cream maker. No heat required for this base, though you may want to turn on the oven if you're adding fruits like berries or stone fruits, as those guys will want to roast for a bit. However, if you're like me and dread the oven during these hot summer months, I've got a stovetop method for getting your fruits nice and tender, too. I'm sharing a couple suggestions on flavors I love below, but this base is so good, you really don't have to add a thing if you don't want to. Happy Monday and happy belated #nationalicreamday, guys!

Vanilla Sour Cream Ice Cream Base

Makes about 5 cups

INGREDIENTS

VANILLA SOUR CREAM ICE CREAM BASE

  • 16-ounces sour cream, chilled

  • 1 c. half-and-half, chilled

  • 1/2 c. heavy cream, chilled

  • 1/3 c. condensed milk, chilled

  • 2/3 c. granulated sugar

  • 1 1/2 tsp. fresh squeeze lemon juice

  • 1 Tbsp. vanilla bean paste

  • 1 pinch of salt

STRAWBERRY GINGER SOUR CREAM ICE CREAM

  • 3/4 lb. fresh strawberries, sliced and hulled

  • 1/2-inch segment fresh ginger, peeled and finely grated

  • 1/3 c. brown sugar

  • 1/3 c. granulated sugar

  • 2 Tbsp. vodka

  • 2 Tbsp. light corn syrup

  • 16-ounces sour cream, chilled

  • 1 c. half-and-half, chilled

  • 1/2 c. heavy cream, chilled

  • 1/3 c. condensed milk, chilled

  • 1 1/2 tsp. fresh squeeze lemon juice

  • 1 Tbsp. vanilla bean paste

  • 1 pinch of salt

STRAWBERRY SWIRL

  • 1/2 lb. fresh strawberries, sliced and hulled

  • 1 1/2 Tbsp. granulated sugar

  • 2 tsp. aged balsamic vinegar

  • 1 1/2 Tbsp. light corn syrup

  • 1 Tbsp. vodka

STRACIATELLA

  • 5 oz. bittersweet chocolate (I recommend this one)

 

TOOLS

  • Measuring spoons and cups

  • Blender

  • Large bowl

  • Plastic wrap

  • Ice cream machine

  • Storage container

  • Parchment paper

  • Optional: medium saucepan, rimmed baking sheet, silpat mat, spatula, immersion blender, box grater

 

FIX

VANILLA SOUR CREAM ICE CREAM BASE

  1. Combine all ingredients in a blender container and blend on medium speed until the mixture is smooth. Sugar should be dissolved in about a minute. Chill mixture in a large bowl covered with plastic wrap or the blender container until cold.

  2. Pour mixture into an ice cream maker; process according to manufacturer's instructions.

  3. Transfer to a storage container. Press a sheet of parchment onto the top of your frozen yogurt, wrap with plastic wrap and transfer to freezer until set (at least two to four hours).

  4. Serve and enjoy!

STRAWBERRY GINGER SOUR CREAM ICE CREAM

  1. Combine strawberries, ginger, and sugars in a medium saucepan and cook on medium heat for 10 minutes, or until the berries have softened and cooked down a bit.

  2. Remove from heat and stir in vodka and corn syrup. Let cool to room temperature then transfer to fridge to chill until cold.

  3. Combine strawberry mixture with remaining ingredients and follow directions for vanilla-sour cream ice cream base above.

STRAWBERRY SWIRL

  1. Preheat oven to 300°F. Toss strawberries with sugar and vinegar and place on a silpat mat lined baking sheet. Roast for 40 minutes or until berries are tender.

  2. Let cool to room temperature, then mix with corn syrup and vodka in a bowl and blend with an immersion blender. Transfer to fridge to chill till cold.

  3. Swirl into churned ice cream when transferring ice cream to storage container. 

STRACIATELLA

  1. Coarsely grate (use the big holes) chocolate using a large box grater. Add to ice cream base in ice cream maker 2 minutes before the ice cream is done churning.

 

food, recipesAlana Kysardesserts, ice cream, sour cream, vanillaComment