Life, love, and the pursuit of chocolate.
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A few days ago, I saw a post on Facebook from Strauss Family Creamery about how their egg nog ice cream had been spotted at Whole Foods in Palo Alto. We’re only about 15 minutes south of Palo Alto so maybe it’s available at the Whole Foods here too? Maybe? Pretty please?
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After months of internal debate, I broke down and subscribed to Gourmet and Bon Appétit. I was hesitant because I had just unsubscribed from some other magazines in an effort to save some trees (plus I just wasn’t reading them any more… stuff like Lucky and Self). But after seeing so many recipes from both of these food-lover magazines regularly popping up on the blogs I read, I began to feel left out. That’s right, I’m a joiner. So I subscribed. And instead of choosing just one, I subscribed to both. I recently received the second issue of each, and so far have no regrets… there are many recipes I have enjoyed making and so many more I want to try.
The peach pie I made last month along with the sour cream ice cream both came from Gourmet. And the entire July BBQ issue of Bon Appétit makes me drool. I can’t wait to do some real barbecuing… mmm, pulled pork.
The strawberries at the farmers’ market winked at me so I brought them home. A whole half flat of them. Red, juicy and oh-so-sweet. And as luck would have it, there is a no-cook strawberry ice cream recipe in this month’s Gourmet. So I put two and two together and got ice cream…
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Me: I’m making sour cream ice cream to go with the pie.
Dan (face scrunched up into the “ew, yucky” face): Huh?
Me: I think it will be good with the sweetness of the pie.
Dan: I don’t know…
I win. The proof is in the pudding, er, ice cream. Though it does sound a little different, this sour cream ice cream is a little tart, but also reminiscent of cheesecake. And perfect with peach pie. I imagine it would be good with other fruit pies and cobblers as well. Then again, it’s also good with a spoon.
Sour Cream Ice Cream
(adapted from Gourmet, July 2009)
1 16oz container of sour cream
1 cup half-and-half, chilled
3/4 cup sugar
1/2 cup heavy cream, chilled
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
*equipment: ice cream maker
1. Purée all ingredients with 1/4 teaspoon salt in a blender until mixture is smooth and sugar is dissolved.
2. Chill until very cold (I chilled it overnight, though I think an hour or two would probably be fine).
3. Freeze mixture in an ice cream maker (according to manufacturer’s directions).
4. Transfer to an airtight container and put in the freezer to firm up, about 6 hours.
* Cream mixture can be chilled up to 24 hours.
* Ice cream can be made 3 days ahead. Let soften 20 minutes in the refrigerator before serving.
