Cream Ice cream with sour cream

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Let's prepare the ingredients for the ice cream. The butter must be removed from the refrigerator in advance; it should be at room temperature. We will prepare the ice cream in a water bath. In a large saucepan you need to boil water.

2. STEP 2

   

   Beat a chicken egg into a smaller saucepan, add sugar, sifted wheat flour, sour cream and a pinch of vanillin. Immediately mix the ingredients until a homogeneous mass is obtained, so that no lumps form or brew in the cream. Place the pan with the cream preparation on a pan of boiling water. Constantly stir the cream with a spoon so that it does not stick to the bottom of the pan.

3. STEP 3

   

   The cream should thicken noticeably. The time the cream simmers in a water bath depends on the fat content and thickness of the sour cream. The higher the fat content of the sour cream, the faster the cream becomes thick. You can easily check the readiness of the cream; just run a spoon in the center to the bottom of the pan, and if the cream does not immediately flow into the groove, then the cream is ready.

4. STEP 4

   

   Remove the pan with the cream from the water bath and let it cool at room temperature, covering the top with cling film to prevent a crust from forming on the surface.

5. STEP 5

   

   Then add softened and chopped butter to the pan with the cream; it is better to add it in parts, each time beating the cream well with a mixer. Then the cream will turn out even softer, fluffier and more voluminous. The cream is ready. Let it cool and you can use it to decorate cakes and other desserts. If desired, you can add colored dyes to the cream to decorate muffins and cupcakes. It will turn out not only tasty, but also beautiful. Bon appetit!

Comments on the recipe

Eleno4ka

03.08.2023

4.6

For layering the sponge cakes, I chose a recipe for ice cream with sour cream. My sour cream was 15% fat, but it still turned out creamy. I prepared half a portion, reducing the amount of ingredients using the site's calculator. This amount of cream was enough for me to generously layer a sponge cake of three cake layers with a diameter of 21 cm. The cream turned out to be delicate, pleasant texture, with a vanilla aroma. There is a slight sour cream feel. I coated the cakes with cream at room temperature so that the cake would be better soaked; after cooling in the refrigerator, the cream thickened well. Delicious! Thanks for the recipe, Snezhana!

Elena

03.08.2023

5

I couldn’t find it in the description at what stage to add sour cream？Thank you

Elena

03.08.2023

4.6

And also, what if you make ice cream out of this deliciousness, i.e. Have you tried freezing?