Vanilla Ice Cream’s Older Sister

This is not just a vanilla ice cream.

The freckling of real vanilla suggests a familial relation between vanilla ice cream and this ice cream, but this one is far more grown up than her little sister. Vanilla ice cream would peak into this older sister’s make up drawer, mystified by the distance a few years separation would put between them.

Where vanilla ice cream is pure and simple, sweet frozen vanilla custard, this ice cream is more complex, with almost a cheesecake quality, a cultured flavor that fills the mouth. The vanilla is still there, this flavor is a fair bit more grown up.

What’s the secret ingredient? Sour cream. The addictively good, creamy sour cultured taste makes this ice cream special. Mostly you get the extra creaminess, a more rounded out flavor, but at the end of each spoonful you can feel that infinitely small sour cream pucker around the edges of your mouth. A hint of lemon lends to the puckering effect and also acts as a foil to the gorgeously fragrant vanilla. I’ll be making this again toute suite.

Sour Cream Ice Cream


4 egg yolks

1 Cup sugar

1 Cup milk

1 Cup coffee cream

½ a vanilla bean

juice of ½ a lemon

16 oz sour cream

  • In a bowl, whisk together the egg yolks and sugar until the sugar is dissolved.
  • Add the milk and coffee cream, whisking until the liquid is uniform.
  • Scrape out the contents of the vanilla bean with a knife and whisk the vanilla into the cream mixture.
  • Whisk in the lemon juice and sour cream until combined.
  • Chill the ice cream batter thoroughly and then run it through your ice cream maker.

This ice cream stays reasonably scoopable after having spent time in the freezer, which is always a plus for a home made ice cream. Also, as home made ice cream goes, this recipe is really awesome because it is no cook and comes together in a matter of minutes. It was especially tasty with strawberries macerated in balsamic vinegar.

Mister’s rating: “There is definitely a sour cream tone to the ice cream. It is rich and creamy like a custard. The real vanilla bean is essential, you can taste the difference between it and vanilla extract.”

Leave a Comment