One of the best things about having a heat wave is that I can eat ice cream with less guilt. Currently, I have two ice creams chilling in my freezer: Island Farms Black Forest Cake (amazing, like all Island Farms ice creams are) and this homemade sour cream ice cream I made the other day, after the recipe for it caught my eye in the July issue of Gourmet.
The recipe is here.
I love sour cream. It's one of these things I could eat by the spoonful right from the container, but don't because that's not socially acceptable. Mexican food, for me, is a really good excuse to eat sour cream. Same with perogies.
So, how could I possibly go wrong with sour cream ice cream? Lightly sweetened, frozen sour cream that I can eat a bowl-full without any social repercussions or feelings of weirdness.
This is so delicious I can't even describe it - it's just too good for words. And it's really simple to make, providing you have an ice cream maker, which I do.
Just whiz everything in a blender, add to your ice cream maker, then let that miraculous machine work it's magic, and voila!
I used light sour cream, the 7% fat one, instead of full fat, and got a really good result.
To make mine a little more interesting, I added some chopped fresh cherries I had kicking around. Um, not my best idea ever. The cherries just froze and when I ate a spoonful of the ice cream, it was just like having chunks of frozen fruit to chew on, and this also affects the flavour of the cherries. So, I won't do that again.
Chocolate sauce was a nice addition, though, and I think the next time I make this ice cream, I'll add cocoa powder to it because chocolate & sour cream are really amazing together.