Sour Cream Ice Cream

How is it Thursday already? The days are flying by this week. Upside: The weekend is almost here. Downside: i don’t have anything to show for all this time that has slipped away.
I meant to post this recipe after the Cheesemaking class that Rob and I did, but I’m only getting around to it now. I made the recipe with quark, which is a soft-ripened cheese that is whipped. It tastes a lot like sour cream, so I instantly thought of this recipe that was passed on to me by one of the chefs that I work with – shout out to Neil! Since it very unlikely that I will have quark in my home again, I’ll make this next time with sour cream.  It is the richest ice cream and it tastes like ice cream and cheesecake got together and made a heavenly cheesecake ice cream baby.

Sour Cream (or Quark) Ice Cream

  • 5.25 oz sugar
  • 4 yolks
  • 12 oz heavy cream
  • ½ t salt
  • 12 oz sour cream (or quark)
  • 1 t vanilla or 1 vanilla bean
  1. Bring salt and cream to simmer. Meanwhile, whisk yolks and sugar in a separate bowl.
  2. Remove the cream and salt from the stove and pour a small amount (about 1/4 cup) of hot cream into the eggs, whisking vigorously.  Once this is all incorporated, do it again with another 1/4 cup or so.  The idea here is to warm up the eggs, without cooking them.  Add the rest of the hot cream and whisk.
  3. Pour the cream and egg mixture back into the pot and turn the heat back on to low.  Continue cooking while stirring continuously with a wooden spoon until it begins to thicken, about 5 minutes.  Run your finger along the back of the spoon and if the mixture is thick enough to hold the line you traced, it’s thick enough to pull of the heat.  Don’t overcook it!
  4. Stir in sour cream and vanilla until combined.
  5. Cover with plastic wrap and chill for at least 1-2 hours.  Or if you’re in a hurry (and who isn’t when it comes to ice cream), pour it into a large ziplock bag, squish out the air and submerge into ice water until it is cold, about 20 minutes.
  6. Spin your ice cream according to the directions for your ice cream maker.  Mine requires that I freeze the base for 24 hours and recommends spinning for 25 minutes.  Freeze overnight.

Yield: 1-1 ½ quarts

Since it tasted so much like cheesecake, I paired it up with a graham cracker crust and some raspberry sauce.  Heavenly… Sour Cream Ice Cream

In other news, our living room went from this: photo 2

To this: photo 3

It still needs a little styling but I’m in love!  They are so comfy and much more modern than our old couches.  Much more my style.