QUICK SOUR CREAM ICE CREAM
Provided by Food Network
Categories dessert
Time 40m
Yield approximately 1 quart
Number Of Ingredients 4
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 FROSTING
Delicious and versatile sour cream frosting to go with all types of pound cake.
Provided by LillysMom
Categories Desserts Frostings and Icings
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the butter, sour cream, vanilla, lemon juice and salt. Stir in confectioners' sugar, and beat with an electric mixer until smooth.
Nutrition Facts : Calories 162 calories, Carbohydrate 27.8 g, Cholesterol 14.4 mg, Fat 5.9 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 81.1 mg, Sugar 27 g
BROWN SUGAR SOUR CREAM DIP
This sweet, slightly spiced fruit dip is made with sour cream. It's great served with cubes of pound cake or angel food cake.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 2 cups or 16 servings, 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Mix all ingredients until well blended; cover.
- Refrigerate at least 1 hour or until ready to serve.
- Serve as a dip with assorted dippers, such as cut-up fruit, pound cake cubes and/or angel food cake cubes.
Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 10 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 4 g, Protein 1 g
SOUR CREAM ICE CREAM WITH BROWN SUGAR STRAWBERRY SWIRL
Wait to make this until good strawberries are available, because this fool-proof method lets their flavor and texture really shine through. Tangy from the sour cream, this is imbued with a caramel-tinged brown sugar sauce, and the ice cream itself has a soft but not runny texture. Think Mister Softee meets artisanal.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 45m
Yield About 1 quart
Number Of Ingredients 10
Steps:
- In a medium-size heavy saucepan, combine 1/2 cup granulated sugar with cream and milk. Bring to a simmer; turn off heat.
- Whisk together egg yolks and remaining 1/2 cup granulated sugar. Whisking constantly, slowly add about half (a cup or so) of hot cream mixture to yolks. Pour yolk mixture into saucepan with remaining cream. Cook, stirring constantly, over moderately low heat until mixture thickens enough to coat back of a spoon, about 7 minutes: do not let it come to a simmer or it will curdle. Immediately strain custard into a clean bowl. Whisk in sour cream, vanilla and salt. Cover custard tightly with plastic wrap and chill at least 3 hours or up to 3 days.
- About an hour before you want to serve ice cream, combine strawberries and brown sugar in a bowl for 15 minutes. Transfer berries and accumulated juices to a skillet and bring just to a simmer. Remove from heat and stir in brandy. Use a slotted spoon to transfer berries to a bowl. Simmer juices in skillet until syrupy, about 5 minutes. Pour syrup over strawberries. Chill mixture in freezer until thoroughly cool but not frozen (15 to 30 minutes).
- Churn custard in an ice cream machine according to manufacturer's directions. When ice cream has reached a soft-serve consistency, transfer to a bowl and swirl in the strawberry mixture with a quick folding action (you want to see red and white swirls, not pink). Serve immediately.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 37 milligrams, Sugar 16 grams
BROWN SUGAR SOUR CREAM
Categories Condiment/Spread Dairy No-Cook Quick & Easy Sour Cream Gourmet
Yield Makes about 1 2/3 cups
Number Of Ingredients 3
Steps:
- In a small bowl stir together all ingredients until smooth. Sour cream keeps, covered and chilled, 1 week.
BROWN SUGAR ICE CREAM
Make and share this Brown Sugar Ice Cream recipe from Food.com.
Provided by MSnow
Categories Frozen Desserts
Time P1DT25m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- In heavy saucepan, whisk egg yolks and sugar till thick.
- In another saucepan, bring cream and half and half just to a boil over medium heat. Gradually whisk the hot cream into the egg mixture in a thin stream.
- Cook over low heat, stirring constantly, till custard is thick enough to coat the back of a spoon (about 6 minutes). Do not boil!
- Strain into a bowl; add vanilla and let cool to room temperature
- Cover and refrigerate over-night.
- Pour into freezer and follow directions for your freezer.
Nutrition Facts : Calories 351.2, Fat 23.5, SaturatedFat 14.1, Cholesterol 168.7, Sodium 63, Carbohydrate 31.9, Sugar 26.8, Protein 4.5
FANTASTIC APPLE SOUR CREAM COFFEE CAKE
This addition of sour cream in this coffee cake makes it so moist and delicious! This is one of my all-time favorite cake recipes, I have even made this cake with fresh blueberries adding in 1 tsp almond extract to replace the vanilla, or you can even add it in when using apples --- this cake is fantastic without the topping and just used as a white cake --- I usually double the brown sugar topping and spread half of the cake batter in the pan then sprinkle half of the topping then top with remaining batter, the batter will not really cover the topping mix if you are using a 13x9-inch pan but not to worry it will bake together just fine and besides you will be sprinkling the remaining batter on top anyway! --- serve this with whipped cream or ice cream, *SO* delicious!
Provided by Kittencalrecipezazz
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch baking pan (this can also be made in an 11 x 7-inch baking pan).
- In a mixing bowl, cream the shortening and sugar for a couple of minutes.
- Add in the eggs and vanilla or almond extract (if using); beat for about 5 minutes.
- In a bowl, sift together the flour, baking powder, baking soda and salt.
- Add to creamed mixture alternating with sour cream.
- Fold in the apples.
- Spread the batter into prepared baking pan.
- In a small bowl, combine the nuts, brown sugar, cinnamon and butter.
- Sprinkle the nut mixture evenly over the batter.
- Bake for 35-40 minutes, or until the cake tests done.
Nutrition Facts : Calories 384.2, Fat 18.3, SaturatedFat 6.3, Cholesterol 46, Sodium 269.7, Carbohydrate 52.3, Fiber 2.6, Sugar 32.9, Protein 4.8
SOUR CREAM AND BROWN SUGAR ICE CREAM
Steps:
- Bring half-and-half to simmer over medium heat, remove from heat. In large bowl, whisk yolks, brown sugar & corn syrup together. Gradually add hot half-and-half, whisking constantly. Return to pot and heat on medium low. Cook, stirring constantly, until custard thickens (do not boil). Pour through strainer into bowl set over another bowl with ice water (this cools it faster). Add sour cream & vanilla extract and whisk until smooth. Refrigerate until cold. Freeze in an ice cream maker and place in freezer until firm, about four hours.
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BROWN SUGAR SOUR CREAM ICE CREAM RECIPE
From pastrychefonline.com
Reviews 13Category Ice Cream RecipesCuisine AmericanTotal Time 8 hrs 45 mins
- Measure 16 oz (2 cups) half and half and put in a large sauce pan along with both sugars, the corn starch and salt.
- In a metal bowl large enough to hold the entire volume of base, whisk together the remaining 8 oz (1 cup) half and half, the sour cream and the vanilla. Set aside.
- Let boil for about 15 seconds, until the "custard" is thick and the raw starch taste has cooked out.
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