lunch today. It included something that sounded refreshing to me. Sour Cream Ice Cream. Sounds right up my alley, a lil tangy and honestly gives me an excuse this summer to use my new machine.
This is the rec that I found on line.... Please look at the NOTES: Again, this is not at all meant to be political, just cracked me up for any foodies that were interested in the recipe....
Sour Cream Ice Cream
Served at the Inaugural Luncheon, 2013
Ingredients
2 cups half and half
1 cup sugar
1 each vanilla bean
8 each egg yolks, large
4 cups sour cream
Preparation
In heavy saucepan combine half-and-half, ¾ cup sugar, and vanilla bean and bring just to a boil.
Remove pan from heat.
In a bowl whisk together egg yolks and remaining ¼ cup sugar and hot half-and-half mixture in a steady slow stream, whisking until incorporated.
Return mixture to pan and cook over moderately low heat, stirring, until 170º F on a candy thermometer.
Remove pan from heat. Scrape seeds from vanilla bean into mixture until combined well and discard pod.
Stir sour cream into custard until combined well and strain through a fine sieve into a bowl.
Stir sour cream into custard until combined well and strain through a fine sieve into a bowl.
Chill custard until cold and freeze in an ice-cream maker.
Notes
You may substitute your favorite store bought ice cream.
http://www.inaugural.senate.gov/luncheon/recipe/sour-cream-ice-cream
This is the rec that I found on line.... Please look at the NOTES: Again, this is not at all meant to be political, just cracked me up for any foodies that were interested in the recipe....
Sour Cream Ice Cream
Served at the Inaugural Luncheon, 2013
Ingredients
2 cups half and half
1 cup sugar
1 each vanilla bean
8 each egg yolks, large
4 cups sour cream
Preparation
In heavy saucepan combine half-and-half, ¾ cup sugar, and vanilla bean and bring just to a boil.
Remove pan from heat.
In a bowl whisk together egg yolks and remaining ¼ cup sugar and hot half-and-half mixture in a steady slow stream, whisking until incorporated.
Return mixture to pan and cook over moderately low heat, stirring, until 170º F on a candy thermometer.
Remove pan from heat. Scrape seeds from vanilla bean into mixture until combined well and discard pod.
Stir sour cream into custard until combined well and strain through a fine sieve into a bowl.
Stir sour cream into custard until combined well and strain through a fine sieve into a bowl.
Chill custard until cold and freeze in an ice-cream maker.
Notes
You may substitute your favorite store bought ice cream.
http://www.inaugural.senate.gov/luncheon/recipe/sour-cream-ice-cream