Vanilla soured cream ice cream

Wonderfully rich, creamy vanilla ice cream with a perfectly smooth texture and an intense dairy flavour. The combination of cream, milk, egg yolks and a touch of sour cream creates an exceptionally luxurious homemade ice cream that tastes far better than most store-bought versions. Highly recommended for serving on its own or alongside cakes, pies and fruit desserts.

Ingredients for vanilla soured cream ice cream:

• 250 ml whole milk (3.2%)
• 500 ml double cream
• 1 teaspoon vanilla bean paste or vanilla extract
• 170 g sugar
• 6 large egg yolks
• 150 ml thick soured cream

Pour the milk, cream and vanilla into a saucepan. Heat gently until the mixture just reaches a boil.

Meanwhile, place the egg yolks and sugar into the bowl of a mixer and whisk until pale, thick and fluffy. Gradually pour half of the hot milk mixture into the yolk mixture while whisking continuously. Return the tempered egg mixture to the saucepan containing the remaining milk and cream. Cook over low heat, stirring constantly with a spoon, until the custard thickens slightly and lightly coats the back of the spoon. Do not allow the mixture to boil, as the custard may curdle. Remove from the heat immediately and leave to cool. Once cooled, stir in the sour cream until fully incorporated. Cover the surface directly with cling film and chill thoroughly in the refrigerator.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze for several hours until firm.

Without an ice cream maker:

Whisk the chilled mixture briefly, pour it into a freezer-safe container and place it in the freezer. During the first 3 hours of freezing, remove the container approximately every 30 minutes and whisk or mix thoroughly to break up ice crystals and maintain a smooth, creamy texture. Freeze until fully set.

Enjoy!