Sour cream ice cream

Hooray for food bloggers. One of my favorite cookbooks, Pure Dessert by Alice Medrich, is currently stowed away in storage, and this blogger, thankfully, has posted one of my favorite recipes from the book, sour cream ice cream. It features a very easy ice cream base and results in a clean-flavored, mighty tasty ice cream.

Ingredients

• 2 cups sour cream
• 2/3 cup sugar
• 1 Tbsp plus 1 tsp cornstarch
• 1/2 tsp salt
• 1 cup whole milk

Instructions

1. Put the sour cream in a medium bowl and set aside.

2. In a small saucepan, combine sugar, cornstarch, and salt. Whisk in a little of the milk until smooth, then whisk in the remaining milk. Whisk constantly over medium heat until the mixture is warm and foamy. Continue to whisk as the foam subsides and the moisture thickens and begins to boil. Whisking and scraping the bottom and the sides of the pan constantly to prevent scorching, boil steadily but not furiously for 1-1/2 to 2 minutes, or until the mixture thickens slightly and becomes a bit more translucent.

3. Remove the pan from the stove and whisk for a few seconds to release some heat.

4. A little at a time, whisk the hot mixture into the sour cream.

5. Let cool, cover tightly, and refrigerate at least 4 hours.

6. Freeze in your ice cream maker according to the manufacturer's instructions.