Sour Cream Ice Cream
- 2 cups heavy cream
- 1 cup sugar
- 1 tablespoon fresh lemon juice
- 6 egg yolks
- 2 cups sour cream
In a medium saucepan, combine the cream, sugar and lemon juice. Bring to a gentle boil over medium heat, stirring occasionally to dissolve the sugar. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1/2 cup of the hot cream into the egg yolks. Whisking, gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and stir in the sour cream in 4 additions. Strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours.
Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
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