6 large egg yolks
1 1/2 cups whole milk
1 cup heavy cream
1/3 cup granulated sugar
1/3 cup packed light brown sugar
3 tablespoons light-color corn syrup
1/8 teaspoon fine sea salt
1/3 cup sour cream (not light)
1 teaspoon vanilla bean paste* or pure vanilla extract
In a large bowl, whisk egg yolks until well-beaten; set aside.
In a medium saucepan, combine milk, cream, granulated sugar, brown sugar, corn syrup and sea salt. Bring just to a simmer over medium-high heat, being careful not to let the mixture boil.
Remove pan from heat; slowly drizzle the hot milk mixture into the egg yolks, whisking vigorously until all the liquid has been added. Pour mixture back into the saucepan and place on the stove over medium heat. Stirring constantly, cook until custard is noticeably thickened, coats the back of a spoon and reaches a temperature of 160 degrees . Pour custard through a sieve into a large, clean bowl. Discard solids. Whisk in sour cream and vanilla bean paste. Cover bowl and chill thoroughly in the refrigerator, at least 4 hours or overnight.
Freeze custard in an ice cream machine according to the manufacturer's instructions. Transfer soft-set frozen custard to a 1-quart container with a tight-fitting lid; freeze overnight until firm.
It looks like ordinary vanilla, but the addition of brown sugar and sour cream lends subtle caramel and tangy notes that will have your friends asking, "What's in this ice cream?"
Note: Recipe information is posted by our users. Please see our full Terms of use
|
Customer Reviews: Write a Review & Share your thoughts with Other Customers. |
|
|
Print
