Sour cream ice cream sounds a little funky for most. Don’t judge an ice cream by its contents. This creamy ice cream gets a lovely tang from both the lemon juice and the sour cream. It plays very well with the sweet richness of the Black Cherry Balsamic. You can thank me later. ~ Chef Steffani Adaska
1 quart sour cream
1 cup heavy cream
1 cup milk
2 1/3 cups Sugar
2 tablespoons lemon juice
½ cup North Conway Olive Oil Company’s Black Cherry Balsamic Vinegar
Combine sour cream, heavy cream and milk in a large bowl.
Add sugar and whisk until sugar is mostly dissolved.
Stir in the lemon juice and chill overnight.
Churn mixture in ice cream maker according to manufacturer’s directions.
While ice cream is churning, make the drizzle. In a shallow saucepan, bring vinegar to a simmer over medium heat. Simmer the vinegar for about 1 minute, swirling pan a few times as it just begins to evaporate. Cool to room temperature before use.
Scoop ice cream into serving bowls. Drizzle the ice cream with the slightly reduced North Conway Olive Oil Company's Black Cherry Balsamic Vinegar.
Chef’s Note: Do not evaporate too much of the balsamic, otherwise you will end up with an almost “hard candy” clump when it cools.