Sour Cream Ice Cream From 2013 Obama Inaugural Luncheon Recipes

QUICK SOUR CREAM ICE CREAM

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 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.

SOUR CREAM ICE CREAM FROM 2013 OBAMA INAUGURAL LUNCHEON

Steps:

• Separate egg yolks from egg whites, one by one, and remove any white membrane clinging to the yolk. After separation, place each egg white in a container with a lid and freeze for later use in meringue or for macaroons.
• In a heavy saucepan, combine half-and-half, 3/4 cup sugar and vanilla bean and heat just to a boil.
• Remove pan from heat.
• In a bowl, whisk together egg yolks and remaining 1/4 cup sugar.
• Add the hot half-and-half mixture in a steady slow stream, whisking until it is all incorporated.
• Return the mixture to pan and cook over moderately low heat, stirring until it reaches 170 degrees on a candy thermometer.
• Remove pan from heat again. Scrape the seeds from vanilla bean into mixture until combined well. Discard the pod.
• Stir sour cream into this custard until well combined and then strain through a fine sieve into a large bowl.
• Chill custard until cold and freeze in an ice cream maker.

MAPLE CARAMEL SAUCE FOR ICE CREAM SERVED AT 2013 OBAMA INAUGURAL

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.

SOUR CREAM ICE CREAM

Steps:

• In 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 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 from vanilla bean into custard until combined well 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.