Sour Cream Ice Cream with Strawberry-Rhubarb Compote

You guys. Wow. I made sour cream ice cream yesterday and ate half the batch straight from the machine, before dinner. Totally worth it. (Bikini isn’t a season for me anyway.)

You know that combination of brown sugar and sour cream you use as a dip for strawberries? Sour cream ice cream is like that, only better. (In fact, you could totally use brown sugar instead of white – that’s up next on my must-make list.) Perhaps the best part, besides it’s complete and utter deliciousness, is ease of preparation – all you do is whisk together sour cream, cream, sugar and a squeeze of lemon and drop of vanilla, and pour it into your ice cream machine. (Which is totally worth owning, by the way. Low fat chocolate sorbet recipe to come!) You don’t have to bother with making a custard base, then chilling it. It’s instant gratification.

I’ve seen many versions of sour cream ice cream – this one is adapted from Gourmet. It’s wonderful. I can’t gush over it enough. Smooth and rich and tangy and just unlike any other ice cream I’ve ever had – in the best possible way. It’s worth a try with plain yogurt instead of sour cream – use full-fat yogurt – it has about the same fat content as low-fat sour cream. Stick with plain and add your own sugar or honey – sweetened yogurts can contain 36-42 grams of sugar per cup!

Sour Cream Ice Cream

Make this with a full cup of whipping cream and half a cup of half & half, or a cup and a half of 18% (coffee) cream – whatever you have. It’s worth a try with low fat sour cream, or full-fat plain yogurt (which has around the same fat as low fat sour cream).

2 cups full-fat sour cream, chilled
1 cup half & half
1/2 cup heavy (whipping) cream
1/2 cup sugar or 1/3 cup honey
1 tsp. lemon juice
1/2 tsp. pure vanilla
pinch salt

Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up, about 6 hours.

While your ice cream is freezing, mix up a quick compote to capture the flavours of strawberry-rhubarb pie – a simple option when you don’t want to bother with the pastry – chop your rhubarb and strawberries and simmer them on the stovetop with sugar to taste and a squeeze of lemon juice – serve warm over ice cream, cold over yogurt and granola, or chill and then swirl into soft sour cream or vanilla ice cream – purchased and softened, or just coming out of the ice cream maker. Pure bliss.

Strawberry-Rhubarb Compote

1 1/2 lbs. rhubarb, chopped
1 pint strawberries, hulled and halved
1/3 cup sugar, or to taste
a squeeze of lemon juice

Bring everything to a simmer in a medium saucepan and cook until soft. Taste and adjust sugar as needed. Serve warm over ice cream, or chilled over yogurt and granola.

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