ICE CREAM, VANILLA (FROZEN CUSTARD with SOUR CREAM, optional)
Simply substitute the same measurement of yogurt for the sour cream to make a rich frozen yogurt.
2 ¼ cups heavy cream
- 1 cups sugar
- 6 large egg yolks
- 1/8 teaspoon sea salt
- 2 teaspoon vanilla bean paste
- ¾ cup sour cream (optional)
In a heavy sauce pan, combine heavy cream, sugar, yolks and salt; cook over low heat, whisking constantly for 12 -15 minutes; custard should coat the spoon without running off; remove from heat and stir in vanilla; cool. Prior to churning, whisk in sour cream, if using; follow manufacturer’s instructions for ice cream machine blending.