| Makes
1 ½ quarts
1 ½ cups sugar
12 large egg yolks
4 cups sour cream
4 cups heavy cream
2 Teaspoons vanilla
Whisk egg yolks until
well blended. Set aside. Combine heavy cream and sugar
in a heavy-bottomed saucepan over medium heat. Bring to
a boil and remove from heat. Immediately whisk about ½
cup into the reserved eggs. Then slowly whisk eggs into
the warm cream mixture. Heat over low heat, stirring
constantly until mixture thickens and reaches 160
degrees F. At this temperature it will coat a spoon.
Remove from heat. Cool slightly and whisk in sour cream
until thoroughly combined. Strain through a fine sieve.
Chill thoroughly then pour into container of an
ice-cream maker and process according to manufacturer’s
directions. Heaven with apple pie or other apple
desserts. |
