Sour Cream Ice Cream

Yesterday was the second public inauguration of President Barack Obama.  After taking advantage of a day off from school with a nature hike with the kids where the park had a bonfire for marshmallow toasting, we settled in by a fire at home to watch the inaugural parade.  It was funny to hear the kids’ thoughts about the proceedings.  O was pretty interested in the motorcycles and Secret Service while M would like me to run for president so we can have a dog and live in the White House.  If you missed yesterday’s inaugural speech, here was my favorite excerpt:

For our journey is not complete until our wives, our mothers, and daughters can earn a living equal to their efforts. Our journey is not complete until our gay brothers and sisters are treated like anyone else under the law – for if we are truly created equal, then surely the love we commit to one another must be equal as well. Our journey is not complete until no citizen is forced to wait for hours to exercise the right to vote. Our journey is not complete until we find a better way to welcome the striving, hopeful immigrants who still see America as a land of opportunity; until bright young students and engineers are enlisted in our workforce rather than expelled from our country. Our journey is not complete until all our children, from the streets of Detroit to the hills of Appalachia to the quiet lanes of Newtown, know that they are cared for, and cherished, and always safe from harm.

As I mentioned yesterday, I got wind of the menu for yesterday’s inaugural luncheon and decided I had to make the individual apple pies that were served.  At the luncheon, the pies were served warm and topped with sour cream ice cream.  I left out the maple caramel sauce that was included with the original recipe, but this ice cream was all the addition the warm apple pie needed.  This has a texture more like a frozen custard, and tastes like cheesecake.  I think I have a new favorite ice cream flavor!  Because this has a custard base, there are egg yolks, and the egg yolks must be heated by slowly pouring in the warm half-and-half mixture.  This has to be done carefully, because clumps of cooked egg yolk aren’t a welcome addition to ice cream.  The mixture must then be chilled before it can be put into the ice cream maker, and I strongly suggest budgeting enough time to chill the mixture overnight.  With or without the apple pies, this is a fantastic treat.

sour cream ice cream

Sour Cream Ice Cream


  • 2 C. half-and-half
  • 1 C. sugar, divided
  • 1 vanilla bean
  • 8 large egg yolks
  • 4 C. sour cream


In heavy saucepan combine the half-and-half, ¾ cup of the sugar, and the vanilla bean and heat just until it starts to boil, then remove from the heat.

In a bowl whisk together egg yolks and the remaining ¼ cup of sugar.

Add the hot half-and-half mixture in a steady slow stream, whisking constantly.

Return the mixture to pan and cook over medium-low heat, stirring, until the mixture reaches 170 degrees on a candy thermometer.

Remove pan from heat.

Scrape seeds from the vanilla bean into the mixture, stir until combined well and discard pod.

Stir sour cream into half-and-half mixture until combined well.

Strain through a fine sieve into a bowl.

Chill the custard until completely cold, then freeze in an ice cream maker according to manufacturer’s instructions (I have this one, and it chilled to soft serve consistency in 30 minutes).

If necessary, freeze until the ice cream is hard in an airtight container in the freezer.

Makes 1 1/2 quarts.

Source: Senate Inaugural Committee


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