Sour Cream Ice Cream From 2013 Obama Inaugural Luncheon Recipes

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.

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.)

Steps:

• In a heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat.
• In a bowl whisk together egg yolks and remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking.
• Return custard to pan and cook over moderately low heat, stirring, until 170°F on a candy thermometer. Remove pan from heat.
• Scrape seeds form vanilla bean into custard and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl.
• Chill custard until cold and freeze in an ice-cream maker. Transfer soft ice cream to freezer-proof container and freeze until hard, approximately 1-2 hours. Makes about 1 quart.

Steps:

• In a small saucepan over medium-high heat, melt the butter. Add brown sugar and salt.
• Cook, stirring constantly, until the sugar is completely dissolved. Adjust heat to medium and boil 2 minutes longer.
• Add maple syrup and boil again for about another 2-4 minutes, stirring frequently, until the sauce is thick, smooth and coats a metal spoon.
• Remove from heat and keep warm for serving over 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.