Sour Cream Ice Cream Base Recipe
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Cook time: 
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Serves: 4
 
Sour Cream Ice Cream Base - variation on Jeni Bauer's base
Ingredients
  • ¾ cup whole milk
  • 1 tablespoon corn starch
  • 1 ounces (2 tablespoons) cream cheese
  • a pinch of fine sea salt
  • ½ cup heavy cream
  • ¼ cup and 1 tablespoon sugar
  • 2 tablespoon light corn syrup
  • ½ cup sour cream
  • ¼ teaspoon of vanilla extract
  • Ice Bath (if you are going to pre-chill)
Instructions
  1. Add the cream cheese and sour cream and vanilla extract to a blender and blend until smooth. Or if you would prefer to use a mixing bowl, add the cream cheese and vanilla to a medium mixing bowl and whisk until soft and smooth. Add the sour cream and whisk until combined and smooth.
  2. Combine 2 tablespoons milk with the 2 tablespoons of corn starch in a small bowl. Mix together well.
  3. Pre-chill the container/s you will storing the finished ice cream in, in your freezer.
  4. Combine the remaining milk, cream, sugar and corn syrup in a heavy bottom, 3.5 to 4 quart saucepan.
  5. Bring mixture to a rolling boil for 4 minutes, stirring with a heat-proof spatula.
  6. Reduce the heat, remix the cornstarch slurry and slowly add it to the saucepan. Cook until thickened, about 1 minute. You should be able to run a line through the back of your coated spatula with your finger and have it not fill back in immediately.
  7. If using a blender, pour in the milk mixture, make sure the lid is firmly on and blend covered until well combined, about 20 seconds. If using a mixing bowl, whisk in milk mixture until well combined and smooth.
  8. Pre-chill by pouring the mixture into a one gallon Ziploc bag, seal and submerge into the ice bath. Let stand for about 30 minutes until the mixture is cold. For detailed tips on pre-chilling read this.
  9. Cut a corner of the ZipLoc bag, pour the chilled mix into your ice cream maker and freeze as per manufacturers instructions. It should take about 20 - 30 minutes.
  10. Store in a freezer ready container/s. Lay down a sheet of parchment paper or cling-wrap right against the surface of the ice cream before closing the container. Store in the coldest part of your freezer for 2 - 4 hours before serving.
Recipe by l love ice cream.net at http://www.iloveicecream.net/recipes/ice-cream/sour-cream-ice-cream-base-recipe/