Monday, July 26, 2010
I love it when something easy turns out perfectly delicious... This Cooks Country recipe is the result of thorough testing - and it’s simply just right. The recipe narration describes it this way... “Velvety, understated, and richly vanilla - with no cabinet-hogging ice-cream freezing equipment required.”
Cooks Country wanted to come up with a no-cook, no-churn, and no-fuss recipe that would result in a REAL ice cream - not soft-serve in texture.
I’ve used recipes that call for sweetened condensed milk before - adding sweetness and preventing crystallization in the freezer. But I had never thought of melted white chocolate adding firmness, and sour cream for adding just enough tartness to balance and mask it.
The ice cream comes out silky, but scoopable. If you freeze it very long - you will need to leave it out on the countertop (or refrigerate it for at least an hour before serving) so you don’t have to work so hard.
This makes a very small amount - only one quart. And that's a good thing, as it’s way too tempting to have too much on hand. When you want more though - you won’t have to turn the kitchen upside down to make another batch.
For my adaptation of this recipe, go to: