SOUR CREAM ICE CREAM

By BobD

Ingredients

• YIELD 1 QUART
• 2 cups half-and-half
• 1 cup sugar
• 1 vanilla bean, split lengthwise
• 8 large egg yolks
• 2 cups (1 pint) sour cream

Details

Servings 1
Adapted from gourmet.com

Preparation

Step 1

In heavy saucepan combine half-and-half, 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 170F on a candy thermometer.

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 and strain through a fine sieve into a bowl.

Chill custard until cold and freeze in an ice-cream maker.