Sour Cream Ice Cream Base Recipe


I liked the Strawberry sour cream variation of Jeni Bauer’s ice cream I came up so much that  I decided to re-post it here set up as an ice cream base.  The slight tang of sour cream complements fruits and chocolate flavors (maybe herbs?) really well. And the high butterfat content contributes to a smooth and creamy dessert.   If you try it please let me know how it turned out in the comments below.

Makes roughly 1 pint, double quantities for a quart. 

Sour Cream Ice Cream Base Recipe
Posted By: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
Sour Cream Ice Cream Base - variation on Jeni Bauer's base
  • 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)
  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.


Simple Fruit Ice creams

  1. Puree enough fruit to end up with at least a cup or two of puree.
  2. Combine 1/2 cup of the puree with the sugar and heat over low heat until the sugar is completely melted and combined with fruit. You are not so much cooking the fruit as binding the sugar to the fruit and released water.
  3. Whisk or blend in the puree to the mix right before your pre-chill it.
  4. Chill the remaining uncooked puree to spoon over the served ice cream.  You can also use it in a cooked sauce but I love it fresh and simple like this.

Goat Cheese Ice Cream with Balsamic

Really incredible ice creams can be made from cheeses. This is a case in point. Goat cheese ice cream is rich and creamy, basically everything an ice cream should be. The folks at Brooklyn Supper brighten up the flavor with a teaspoon of balsamic vinegar and keep the texture soft with a couple of tablespoons of vodka. The later is optional of course. You could replace that with corn starch if you wanted an no alcohol version. Read the Jeni Bauer base recipe for other ideas.

Goat cheese is often served with various fruit spreads which would also go well this ice cream. Though I have to note this chèvre crème glacée au fromage does not have as pronounced a goat character as the cheese served by itself would. More than anything the flavor reminds me an excellent cheesecake.

A small amount of fig spread, quince paste and spiced apples for example, would be very nice accompaniments, as would pistachios or almonds and a little drizzle of honey.  Actually I just looked at David Lebovitz’s goat cheese recipe, interesting in that it only uses milk and no cream, -sigh so many recipes so little time- and he recommends serving it with a topping of strong honey and some walnuts.  Given how much like cheesecake it tastes a strawberry, raspberry or even chocolate sauce would probably work well.  Well enough with the tangents, on to the recipe.


Goat Cheese Ice Cream with Balsamic recipe

Primary Ingredients/Quantity:
goat cheese balsamic vinegar / 1 quart

Mix Prep Time: 30 min
Freeze Time: 30 min
Total Time: 1 hour

Saffron, Honey & Ricotta Ice Cream


I just came across this Saffron, Honey & Ricotta Ice Cream and haven’t had a chance to make it yet but wow! With these ingredients and 5 Egg Yolks, there is no way that this recipe isn’t going to be tremendous. To quote the post:

Saffron transforms ricotta into something fabulous

Here are the approximate American equivalents for the ingredients.

2 cups whole milk

1 tsp of saffron threads

5 egg yolks

7 oz/ .8 cups of sugar

1 cup heavy cream

18 oz ricotta cheese

2 tbsp honey, plus extra to serve

2 handfuls of toasted pine nuts, to serve


Saffron, Honey & Ricotta Ice Cream Recipe

Primary Ingredients/Quantity:
Saffron, Honey & Ricotta / 1.3 quart

Mix Prep Time: 30 min
Freeze Time: 30 min
Total Time: 1 hour