Monday, August 8, 2011

Sour (Ice) Cream

I scream, you scream, we all scream for… sour cream? That’s right, sour cream…ice cream. Believe it or not, it’s delicious. Even a little addicting. It’s tangy, a little sweet, and ah.may.zing.. Especially with a slice of fruit pie. Or on its own. I’m actually eating a dish of it…right this very second. And by a dish of it, I mean the entire container.

Sure, if you think about the fact that you’re shoveling spoonful after spoonful of sour cream into your mouth, then it’s kinda weird. But when you taste it…{swoon} you’ll throw all those weird feelings out the window, because—trust me—you’ll want nothing more than to devour every last scoop of this frozen wonder, and then even lick the bowl clean.

Since this ice cream doesn’t have an eggy-custard base, it’s a breeze to make (with an ice cream maker). I usually decide to make ice cream about 1 hour before I want to serve it (or eat it by myself, hoping Evan won’t walk in as I’m tilting the ice cream freezer toward my mouth) so bases that have to be cooked and the chilled before churning generally don’t work out for me. If with nothing else in life, I’m at least spontaneous with my ice cream maker.  

 PS. Evan hates sour cream and refuses to try this. If you know sour cream haters, first consider whether or not you still want to be friends with them (because that’s just crazy), and then offer them some tangy vanilla ice cream. Feel free to break the news to them after their 3rd serving.

MmmmHMMMM… who hates sour cream now, sucker?

Sour Cream Ice Cream
Inspired by Food Network

1 pound sour cream
1 cup half and half
1 cup sugar
Juice of 1 small lime
1 teaspoon vanilla
*ice cream machine

Whisk together sour cream and half-and-half, then add the sugar, lemon juice, and vanilla. Once combined, churn in an ice cream machine. If it’s still runny, freeze to harden before serving. 
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