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.
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