Sour Cream Ice Cream With Sorghum Food

QUICK SOUR CREAM ICE CREAM

Steps:

• Combine sour cream and half-and-half. Whisk in the sugar and add in the lemon juice. Whisk to combine well and process in an ice cream machine.

SOUR CREAM ICE CREAM WITH SORGHUM

Steps:

• Whisk together the sour cream, buttermilk, and sugar until the sugar dissolves. Freeze in an ice cream maker.
• Serve immediately, drizzled with sorghum, or pack into a container, cover, and freeze for up to 3 days.

SOUR-CREAM ICE CREAM

Steps:

• Purée all ingredients with 1/8 teaspoon salt in a blender until mixture is smooth and sugar has dissolved. Chill until very cold.
• Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up, about 6 hours.

SOUR CREAM ICE CREAM

Steps:

• Whisk sour cream, powdered sugar, lemon juice and vanilla in small bowl to blend. Cover; refrigerate until ready to use.
• Whisk 1 1/4 cups sugar and yolks in medium bowl to blend. Bring cream and milk to simmer in large saucepan. Gradually whisk hot cream mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Pour into large bowl. Refrigerate until cool, whisking occasionally, about 45 minutes. Mix in sour cream mixture.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl; cover and freeze. (Can be made 3 days ahead. Keep frozen.)