Last week I went out to a new restaurant in town with some friends. When it came time for dessert, I was everly tempted by the Creme Fraiche Chocolate Cake with Sour Cream Ice Cream. But, when no one else at the table would give in, I was left to make my own version of Sour Cream Ice Cream as it had me most curious.
If you have not tried the most simple and enjoyable of treats, dipping a strawberry into sour cream and then giving it a roll in a bowl of brown sugar, you must try it. And there in lies the inspiration of today's indulgence.
Brown Sugar & Sour Cream Ice Cream
This easy to prepare ice cream will having you making ice cream whenever the whim arises. The sour cream adds a tempting tang unlike anything you can buy in a carton.
2 cups (16 ounces) sour cream
3/4 cup heavy whipping cream
3/4 cup half-and-half cream
3/4 cup brown sugar
1 teaspoon vanilla
Sliced fresh strawberries
Process the first six ingredients in a blender. Cover and refrigerate until chilled. Freeze in an ice cream maker. Transfer to a container and freeze for 4 hours or until serving. Serve with strawberries. Yield: about 1 quart.
Caramel Shortbread Cookies
Dainty little cookies with a subtle hint of caramel, a delight served with coffee or a perfect pairing with ice cream.
1 cup unsalted butter, softened
1/4 cup confectioners' sugar
1/4 cup packed brown sugar
1/4 teaspoon kosher salt
2 cups all-purpose flour
In a large bowl, cream the butter, sugars and salt until fluffy. Add flour and mix well. Divide into two portions; wrap in plastic wrap and flatten into disks. Refrigerate for 1 hour or until easy to handle.
Roll each portion between two sheets of parchment paper. Cut with 1-1/2 inch cookie cutters and transfer to ungreased baking sheets. Bake at 350° for 8-10 minutes or until set and edges just begin to brown. Cool for 1 minute before transferring to cooling racks. Yield: 8 dozen.