[trip style = food + wine]
Making, eating AND writing about this sweet AND savory ice cream has been on my to-do list for almost three years. It's that simple, silky and satisfying.
I originally came across sour cream ice cream in Araxi restaurant at Cornucopia {Whistler's celebration of food + drink} during a seven-course food and wine pairing meal. Everything about the harvest-fresh menu was memorable, yet strangely, the dish that made my taste buds dance was an accompaniment.
The cool treat became a topic of conversation, and I learned from the veteran food and cookbook author sitting next to me how easy sour cream ice cream is to make—seriously, prep takes five minutes!
I've spent the last two weeks researching and tweaking this Trip Styler recipe to mimic what I tasted three years ago. Here is the delicious result for the latest "bite" in our That Travel Meal series. Bon Appétit!
Sour Cream Ice Cream Recipe {serves 6}
- 2 cups sour cream
- 1 cup half-and-half
- 1 cup sugar
- Juice from half a lemon OR 1/3 a grapefruit
- Pinch of Maldon Sea Salt
Instructions
Whisk sour cream and half-and-half together. Add in sugar and lemon. Blend well. Pour mixture into your ice cream maker and churn for 25-30 minutes. Serve and top with a pinch of sea salt or a fresh basil leaf. Store, sealed, in the freezer for up to three days.
