Recipes Desserts Frozen Desserts Sour Cream Gelato Be the first to rate & review! Jon Snyder swaps out some of the traditional half-and-half for sour cream or crème fraîche in this tangy, creamy gelato. You also can use this base for infusions like vanilla or cinnamon.Slideshow: More Frozen Dessert Recipes By Jon Snyder Updated on June 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 1 hrs Total Time: 12 hrs 10 mins Yield: 6 cups Ingredients 2 tablespoons cornstarch 2 ¼ cups whole milk (divided) 1 ⅓ cups granulated sugar 1 ½ cups half-and-half 1 ½ cups sour cream or crème fraîche Directions Whisk together cornstarch and 1/4 cup milk in a small bowl to make a slurry. Combine sugar, half-and-half, and remaining 2 cups milk in a medium saucepan; bring to a simmer over medium. Remove from heat; gradually whisk in slurry. Return pan to medium, and cook, stirring, until mixture comes to a boil and thickens slightly, 8 to 10 minutes. Pour mixture into a heatproof bowl. Cool completely in an ice bath, about 25 minutes. Gently whisk sour cream into cooled milk mixture. Cover and refrigerate until well chilled, at least 2 hours. Pour half of chilled sour cream mixture into the freezer bowl of a 1 1/2-quart electric ice cream maker, and proceed according to manufacturer’s instructions. Transfer gelato to a freezer-safe container; press a sheet of parchment paper directly on surface, and seal with an airtight lid. Place in freezer. Repeat procedure with remaining chilled sour cream mixture. Freeze gelato at least 8 hours or overnight. Make Ahead Sorbet and gelato may be made up to 1 week ahead. Keep frozen until ready to use. Rate it Print