Recipe: Sour Cream and Brown Sugar Ice Cream (ice cream machine)

SOUR CREAM AND BROWN SUGAR ICE CREAM

1 1/2 cups whole milk
1/2 cup heavy (whipping) cream
6 tablespoons brown sugar, divided use
2 egg yolks, at room temperature
3/4 teaspoon vanilla extract
Pinch kosher salt
1 cup sour cream

Place the milk, heavy cream and 2 tablespoons of the brown sugar in a small pan and cook on low heat, whisking from time to time, until it is warm, about 175 degrees.

Place the egg yolks, vanilla extract and salt in a small metal bowl and whisk until completely mixed. Add 1/4 cup of the warm milk mixture to the eggs, whisking all the while. Continue adding milk mixture to the egg mixture, 1/4 cup at a time, until you have added about 1 1/2 cups.

Slowly, whisking all the while, return the combined mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken or reaches about 180 degrees F. Do not allow the mixture to boil.

Pour through a medium-fine strainer into a metal bowl, discard the solids and set aside until it reaches room temperature.

Add the sour cream and stir well. Cover and refrigerate until it reaches 40 degrees, about 3 hours.

Transfer to an ice cream maker and proceed according to manufacturer's instructions. When the ice cream is just beginning to come together but has not hardened completely, add the remaining 4 tablespoons brown sugar, and process for about 5 more minutes. It will not dissolve: You want specks of brown sugar.

Makes: 1 1/2 to 2 pints
Source: Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats by Sally Sampson