Sour Cream Gelato

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

Sour Cream Gelato
Photo: Victor Protasio
Active Time:
1 hrs
Total Time:
12 hrs 10 mins
6 cups


  • 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


  1. Whisk together cornstarch and 1/4 cup milk in a small bowl to make a slurry.

  2. 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.

  3. Gently whisk sour cream into cooled milk mixture. Cover and refrigerate until well chilled, at least 2 hours.

  4. 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.

  5. 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.

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