Sour cream ice cream with crushed berrie
Source of Recipe
Aunt Saunny
2 cups whole milk
1/2 cup granulated sugar
2 tablespoons rice syrup (or substitute corn syrup)
2 cups sour cream
1 pint fresh blueberries
2 tablespoons superfine sugar
1 inch vanilla bean
2 teaspoons fresh lemon juice
4 leaves fresh basil, stacked, rolled like a cigar, and sliced thinly
into strips (about 2 tablespoons)
1. If your ice cream maker requires cooling before you add the base
mixture, turn it on. Combine the milk, granulated sugar, and rice
syrup in a medium saucepan. Stir over medium-low heat until the sugar
has just dissolved, 2 to 3 minutes. Do not let the mixture scald or
simmer.
2. Remove from heat, transfer to a bowl, and add the sour cream.
Whisk until smooth. Place mixture in the freezer about 10 minutes,
until cool. Pour into the ice cream maker and follow manufacturer's
directions.
3. Meanwhile, prepare the berries: Gently crush three-quarters of
them with the superfine sugar in a bowl; leae a third of them whole.
Slit open the vanilla bean and scrape the seeds into the mixture. Add
the lemon juice and half the basil; stir to mix. Let stand about 20
minutes, until the ice cream is ready. Spoon some of the berry
mixture onto each dessert plate; top with a scoop of ice cream and
sprinkle with remaining basil strips.
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