Sour Cream Ice Cream With Brown Sugar Strawberry Swirl
Updated May 17, 2017
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes, plus chilling and processing time
- Rating
- Comments
- Read comments
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Ingredients
1 cup granulated sugar
1 cup heavy cream
½ cup whole milk
9 egg yolks
1 ½ cups sour cream
2 teaspoons vanilla extract
Pinch salt
1 quart fresh strawberries, hulled and chopped into ¼-inch pieces
3 tablespoons light or dark brown sugar
1 tablespoon brandy
Nutritional analysis per serving
18 grams carbs; 100 milligrams cholesterol; 173 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 1 gram fiber; 25 milligrams sodium; 2 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium-size heavy saucepan, combine ½ cup granulated sugar with cream and milk. Bring to a simmer; turn off heat.
- Step 2
Whisk together egg yolks and remaining ½ cup granulated sugar. Whisking constantly, slowly add about half (a cup or so) of hot cream mixture to yolks. Pour yolk mixture into saucepan with remaining cream. Cook, stirring constantly, over moderately low heat until mixture thickens enough to coat back of a spoon, about 7 minutes: do not let it come to a simmer or it will curdle. Immediately strain custard into a clean bowl. Whisk in sour cream, vanilla and salt. Cover custard tightly with plastic wrap and chill at least 3 hours or up to 3 days.
- Step 3
About an hour before you want to serve ice cream, combine strawberries and brown sugar in a bowl for 15 minutes. Transfer berries and accumulated juices to a skillet and bring just to a simmer. Remove from heat and stir in brandy. Use a slotted spoon to transfer berries to a bowl. Simmer juices in skillet until syrupy, about 5 minutes. Pour syrup over strawberries. Chill mixture in freezer until thoroughly cool but not frozen (15 to 30 minutes).
- Step 4
Churn custard in an ice cream machine according to manufacturer's directions. When ice cream has reached a soft-serve consistency, transfer to a bowl and swirl in the strawberry mixture with a quick folding action (you want to see red and white swirls, not pink). Serve immediately.
Private Notes
Comments
No, but a small amount of any alcohol will keep homemade ice-cream from getting too hard to scoop. Remember, it doesn't [thank G-d] have all those chemical emulsifiers in it.
I am going to be honest. We had Melissa’s Rhubarb ice cream and were in love. Saw this recipe and assumed it was the same base so just bought the same stuff. When we looked at the recipe I was like omg. I will just go with what I know works. So we used the rhubarb ice cream base with a small change. We used 1 1/4 c whole milk, 1/4 c cream 3/4 c sugar, vanilla, 2 eggs. Then added 1 c sour cream. Followed this recipe for the strawberries. Added all and churned. It was just too good. Yum yum yum!!
Really spectacular ice cream! I had to make with raspberries because a guest is allergic to strawberries and there were more little seeds than ideal. (I was too lazy to strain them out--I thought it wouldn't matter as much as it did.)
Great flavor, great texture with the bit of alcohol, nice complexity with the sour cream.
Can you freeze the base for future enjoyment?
Oops. Added all the white sugar AND the sour cream to the sugar/milk/cream mixture. Tempered the eggs with this hot mixture and then added to the pot. We’ll see…..
Made with 3/4 cup heavy cream, 3/4 cup lactose free milk, 1 cup sugar, 4 egg yolks, and 2 tsp vanilla extract. 1.5 cups sour cream. Cooked custard to 180 degrees. Will top with fresh raspberries and may make a fresh raspberry sauce to go with.