I’m the girl at the frozen yogurt shop who bypasses the special flavors and toppings and fills up on the plain. I love the tartness and the fact that it’s not overly sweet.
One of my favorite Brazilian cookbooks has a recipe for molton dulce de leche cake; the author recommends serving it with sour cream ice cream. Although the cake recipe was a bit too fussy and precise for my tempermental oven, I loved the idea of pairing sour cream and dulce de leche.
Enter this simplified combo: a tangy sour cream ice cream recipe that’s surprisingly smooth and creamy for being eggless and a simple one ingredient recipe for dulce de leche that doesn’t involve potentially exploding cans. Do the dulce de leche recipes involving boiling a can of scare the bejezus out of anybody else? For my fellow plain frozen yogurt fans, the ice cream is great by itself as well.
Sour Cream Ice Cream
* 1 pint sour cream
* 1/2 cup water
* 1 cup sugar
* 1/4 cup Lime Juice
* Zest from a lime
Make simple syrup: in a medium saucepan combine 1 cup of sugar and 1/2 cup over medium heat. Once sugar is dissolved, remove from heat and let cool to room temperature.
Whisk sour cream in a bowl and gradually add in the syrup, the lime juice and the zest. Mix until smooth.
Refrigerate mixture until thoroughly chilled. Add the mixture to your ice cream maker and follow your machine’s instructions. Place into freezer to harden.
Dulce De Leche:
* 1 or 2 cans sweetened condensed milk
Preheat oven to 425.
Pour the condensed milk into a glass pie plate or small baking dish. Place within a larger baking or roasting pan and add hot water halfway up the pie plate or baking dish.
Cover with aluminum foil and bake 1 1/2 to 2 hours until browned. Stir and serve immediately or let cool, whisk and refrigerate in a covered jar or container.