• 2 cups half and half
• 6 egg yolks
• 1 cup firmly packed light brown sugar
• 3 tablespoons dark corn syrup (optional)
• 2 cups sour cream
• 1 teaspoon vanilla extract or 1/2 tsp extract and 1/4 tsp vanilla bean
• 1/2 teaspoon cardamom
Pour half and half into a large, heavy saucepan. Bring to simmer over medium-high heat. Remove from heat
In a large metal bowl, whisk together egg yolks, brown sugar and corn syrup until blended. Slowly pour hot half and half into the yolk mixture, mixing constantly. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously until the custard begins to thicken, about 5 minutes. Do not allow to boil.
Pour the custard through a medium-mesh sieve set over a clean bowl. Add the sour cream, vanilla and cardamom and whisk until smooth. Refrigerate custard until cold, 2 - 3 hours.
Transfer the custard to an ice cream maker and process according to the manufacturer's instructions. Transfer ice cream to an air-tight container and freeze.
Ice cream will keep for 3 or 4 days.
Adapted from a recipe from
Williams-Sonoma Ice Creams & Sorbets.
I made ice cream sandwiches using this ice cream + ginger snap cookies for a 4th of July BBQ. They were a hit!
• 6 egg yolks
• 1 cup firmly packed light brown sugar
• 3 tablespoons dark corn syrup (optional)
• 2 cups sour cream
• 1 teaspoon vanilla extract or 1/2 tsp extract and 1/4 tsp vanilla bean
• 1/2 teaspoon cardamom
Pour half and half into a large, heavy saucepan. Bring to simmer over medium-high heat. Remove from heat
In a large metal bowl, whisk together egg yolks, brown sugar and corn syrup until blended. Slowly pour hot half and half into the yolk mixture, mixing constantly. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously until the custard begins to thicken, about 5 minutes. Do not allow to boil.
Pour the custard through a medium-mesh sieve set over a clean bowl. Add the sour cream, vanilla and cardamom and whisk until smooth. Refrigerate custard until cold, 2 - 3 hours.
Transfer the custard to an ice cream maker and process according to the manufacturer's instructions. Transfer ice cream to an air-tight container and freeze.
Ice cream will keep for 3 or 4 days.
Adapted from a recipe from
Williams-Sonoma Ice Creams & Sorbets.
I made ice cream sandwiches using this ice cream + ginger snap cookies for a 4th of July BBQ. They were a hit!
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