It looks like ordinary vanilla, but the addition of brown sugar and sour cream lends subtle caramel and tangy notes that will have your friends asking, "What's in this ice cream?"

Source: Midwest Living


Recipe Summary

25 mins
12 hrs 25 mins
1 quart


Ingredient Checklist


Instructions Checklist
  • In a large bowl, whisk egg yolks until well-beaten; set aside.

  • In a medium saucepan, combine milk, cream, granulated sugar, brown sugar, corn syrup and sea salt. Bring just to a simmer over medium-high heat, being careful not to let the mixture boil.

  • Remove pan from heat; slowly drizzle the hot milk mixture into the egg yolks, whisking vigorously until all the liquid has been added. Pour mixture back into the saucepan and place on the stove over medium heat. Stirring constantly, cook until custard is noticeably thickened, coats the back of a spoon and reaches a temperature of 160°. Pour custard through a sieve into a large, clean bowl. Discard solids. Whisk in sour cream and vanilla bean paste. Cover bowl and chill thoroughly in the refrigerator, at least 4 hours or overnight.

  • Freeze custard in an ice cream machine according to the manufacturer's instructions. Transfer soft-set frozen custard to a 1-quart container with a tight-fitting lid; freeze overnight until firm.

*Shopping Tip

Vanilla bean paste has a syrupy consistency and is a relatively affordable, mess-free way to get those wonderful tell-tale flecks of real vanilla bean in light-color desserts like ice cream. Find it at specialty grocers or online. (Illinois-based Nielsen-Massey is one great brand.)

Nutrition Facts

280 calories; fat 17g; cholesterol 182mg; saturated fat 10g; carbohydrates 28g; mono fat 5g; poly fat 1g; sugars 28g; protein 5g; vitamin a 734.8IU; vitamin c 0.3mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.1mg; vitamin b6 0.1mg; folate 22.7mcg; vitamin b12 0.5mcg; sodium 79mg; potassium 125mg; calcium 105mg; iron 0.5mg.