sweet tart ice cream
As evidenced by the cookies, pastries, cakes and pies that were no hardship to experiment with for this blog, I don't discriminate when it comes to dessert, however I do tend to gravitate towards desserts that are fruit based and not too sweet.
When Bri and I were in Paris last summer, one of our favorite dinners was at Arnaud Nicolas. In house charcuterie is their speciality and was incredible, but the dessert I had was one I craved more of the minute we walked out the door. It was a chilled strawberry soup with a dollop of sour cream ice cream and it was heaven. For the strawberry soup recipe click here, but this ice cream, inspired by the AN dessert, is great on it's own or as an accompaniment with just about any fruit-based dessert (think rhubarb pie, berry crisp or grilled peaches). It is light and refreshing, sweet and little bit tart, so if that's your jam this ice cream is everything.
Sweet Tart Ice Cream
8 oz sour cream
8 oz plain yogurt
1 c half-and-half
½ c heavy cream
¾ c sugar
2 tsp fresh lemon juice
½ tsp pure vanilla extract
¼ tsp salt
Add all of the ingredients into a blender making sure that the sour cream, yogurt, half-and-half and heavy cream are cold.
Purée until the sugar is dissolved and mixture is smooth.
Cover and refrigerate for at least 1 hour. It may take longer for the mixture to be fully chilled.
Once cold, turn on the ice cream maker and slowly pour the mixture in.
Mix for about 20 min or until it begins to thicken.
Transfer to a freezer safe, airtight container and cover. Chill for at least 4 hours or until you have the desired consistency.
Be sure to freeze the bowl of your ice cream maker ahead of time. Freezing time is typically around 24 hours. To determine if the bowl is ready for use, shake it. If you don't hear the liquid within the bowl moving, it's ready to use. We just leave our freezer bowl in the freezer so that it's always good to go. Make sure you don't remove the bowl from the freezer until you're ready to use it immediately - it thaws quickly! These are general tips that I follow for my Cuisinart, but check the instructions for your specific machine.
Immediately after you've mixed the ice cream in your ice cream maker it is ready to eat. It will be soft and creamy in texture. If you're like me and you prefer a firmer consistency, freezer for at least 4 hours or overnight.
"ice cream is one of life's simple pleasures"
Terry Hartigan, Hartigan's Ice Cream