Sour Cream Ice Cream

When I came across the menu and recipes from what was served at President Obama’s inauguration a couple of weeks ago, I couldn’t wait to try it. Hey, if it’s good enough for the president, it’s good enough for me!

You could probably guess that I wanted to make the third course: dessert! I was especially intrigued by the idea of sour cream ice cream.sour cream ice cream

Think that sounds weird? It kinda does, but it kinda tastes like cheesecake ice cream, so you should try it anyway. I knew it was meant to be when I went to D’Agostino, where I never shop for groceries, (because it was freezing in New York City and I didn’t want to go any further out of my way than necessary) and sour cream was on sale for half price!

I did run into some hiccups while making this ice cream; when I got home I realized that I bought light sour cream, and that they cashier didn’t give me the discount, so I had to go back to the supermarket and exchange them for regular fat, plus get half of my money back.

Then when I finally got to freeze my ice cream, my KitchenAid started making scary clicking noises and I thought I was breaking the motor, but it worked, and my mixer is fine now, so don’t worry! Everything is fine, I have two pints of sour cream ice cream in my freezer (and eight egg whites in my fridge), and I’m going to make presidential apple pie to serve it with—stay tuned!

eight egg yolks for sour cream ice cream


making sour cream ice creamsour cream custard will be sour cream ice creamadding sour cream to make ice creamstraining sour cream ice cream

freezing the sour cream ice cream

And special thanks to Leat for coming over to help me make ice cream (aka being the official sour cream ice cream-making photographer!).three scoops of sour cream ice cream — all for me! from the kosher foodies

Sour Cream Ice Cream


  • 2 cups half and half
  • 1 cup sugar, divided
  • 1 teaspoon vanilla
  • 8 egg yolks
  • 4 cups sour cream


  1. In heavy saucepan combine half-and-half, ¾ cup sugar, and vanilla and bring just to a boil.
  2. Remove pan from heat.
  3. In a bowl, whisk together egg yolks and remaining ¼ cup sugar. Add the hot half-and-half mixture in a steady slow stream and whisk until incorporated.
  4. Return mixture to pan and cook over moderately low heat, stirring, until the mixture reaches 170º F.
  5. Remove pan from heat.
  6. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl.
  7. Chill custard until cold.
  8. Freeze in an ice-cream maker.