BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL SWEETS, ICE CREAM & DESSERTSVANILLA FROZEN CUSTARD with SOUR CREAM
Ingredients:
2 ¼ cups heavy cream
1 cups sugar
6 large egg yolks
1/8 teaspoon sea salt
2 teaspoon vanilla bean paste
¾ cup sour cream
Method:
In a heavy sauce pan, combine heavy cream, sugar, yolks and salt; cook over low heat, whisking constantly for 12 -15 minutes; custard should coat the spoon without running off; remove from heat and stir in vanilla; cool. Prior to churning, whisk in sour cream; follow manufacturer’s instructions for ice cream machine blending.
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