Sour Cream Gelato

Name: Sour Cream Gelato
Total time: 730 min
Ingredients: 2 tablespoons cornstarch; 2.25 cups whole milk (divided); 1.33 cups granulated sugar; 1.5 cups half-and-half; 1.5 cups sour cream or crème fraîche

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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

Sour Cream Gelato — 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.