Ice cream season

Last Christmas (not the Christmas just past that broke our collective hearts #lastchristmas), my mother gave me an ice cream machine. We had great fun with it last summer, and then as the winter months drew in, we stopped making ice cream. Ice cream was still eaten (we’re not monsters), but we did not feel like making it ourselves.

Now the season of ice cream has returned. Mostly we use the recipes that came with the machine because I figure that the Ice Cream Advisory Board would not give bad advice, but now that I am more confident I have branched out a little. Also I had stuff in my freezer that needed to be used up.

So I present to you, Sour Cream Ice Cream with no eggs, no gluten, no nuts, but a ton of dairy. I adapted this recipe to use ingredients I had in my fridge. I used some lower fat ingredients, and less sugar, but as I also added sweetened condensed milk, I’m not sure it really counts as a ‘healthier’ recipe. Scratch that – it definitely does not count as a healthier recipe.

 I’m not going to include prices as it’s a bit fiddly – it was bits of stuff I had left over from Christmas cooking. Let’s just say it was cheap as chips and leave it at that. It’s not cheaper than the $2 el cheap home brand special, but it is cheaper and better than the gourmet, $5 for a tiny tub stuff you might buy to eat on a special occasion. Plus – no partially-hydrogenated oil of nut guts or orangutan-squishing palm oil in sight.

Ingredients

300 ml light sour cream

60 ml thickened cream

125g low fat natural yoghurt

Zest of one lemon

2 teaspoons lemon juice

Combine all of the above ingredients in a bowl, whisking well.

1/4 cup white sugar

1/2 cup sweetened condensed milk

1/2 cup full fat milk

2 teaspoons corn flour

Whisk the cornflour, sugar and a little of the milk together in a saucepan. Then mix in the rest of the milk and condensed milk.

Cook on a low heat, whisking gently until it forms a thickened custard. 

Carefully and gradually blend the hot custard into the sour cream/yoghurt mixture, whisking as you go. This process, of adding hot to cold and blending together, is called tempering. If you add the hot custard too quickly, you will curdle the cold mixture. 

When the mixture is combined, it will be very thick. 

Place in the fridge for at least four hours, or overnight.

When the mixture is completely chilled, place in the basin of your ice cream machine if you have one. If you don’t, you can freeze in a plastic container, and remove every couple of hours and use a fork or a hand mixer to whisk it up, breaking up the ice crystals.

However, if you have a machine, churn it for thirty minutes or so. It will not be as thick as an ice cream made with egg yolks, but it will still churn. Place in a plastic container in the freezer and freeze overnight. 

This is a lovely, lemony, creamy ice cream – but it is pretty soft. Think of it as homemade soft serve and eat it quickly!

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