Over the past two years of making ice cream, I have figured out that ice cream is not just for dessert. It can be a snack, lunch, or palate cleanser. Recently I made ice cream for breakfast. Why not?
A couple weeks ago, my other half and I decided to enter a cooking contest with a brunch theme. Given that ice cream is my forte, we decided that ice cream would be incorporated into the dish in some way. The final recipe was Baked French Toast with Fresh Strawberry Compote and Sour Cream Ice Cream. Yum. What I liked the best about this dish was the contrast between hot and cold. It made it a little challenging to serve, but the flavors were spot on. We even won an award! The organizers of the contest felt that our dish best embodied the spirit of the Food Experiment.
When making and testing batches of sour cream ice cream, it was important to me that the resulting ice cream taste like tangy sour cream not sweet cream. While making one batch, I accidentally added too much lemon zest. The result was an tangy and lemony concoction, perfect for my freezer but not the competition. So today I share with you the recipe for Lemon Sour Cream Ice Cream.
If you would prefer this ice cream to taste more like sour cream than lemon, reduce the lemon zest to 1/4 teaspoon. It will still add a little flavor but not over power the sour cream.
1 cup half & half
1 pound (16 ounces) Sour Cream
1 2/3 cup (330 grams) sugar
1 1/2 teaspoon lemon zest (about 1/2 a lemon)
In a medium saucepan, combine half & half and sugar and heat over medium heat until sugar dissolves completely. Remove from heat and whisk in sour cream until smooth and completely incorporated. Zest lemon directly over bowl and then stir to combine. Chill mixture in refrigerator until fully chilled (about 2 hours).
Pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream into a plastic container. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze until firm, about 4 hours.