John Myers
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My First Ice Cream – Sour Cream
The perfect my first ice cream – sour cream recipe with a picture and simple step-by-step instructions.
My first ice cream – sour cream
650 grams
syrup
- 100 g Cane sugar
- 0,25 tsp Vanilla flavor
- 1 Lemon, grated zest
- 2 tbsp Lemon juice, freshly squeezed
- 100 ml Water, filtered
sour cream
- 300 g Sour cream
- 200 ml Cream
miscellaneous
- 1,2 tbsp Strawberry sauce, homemade
- 1 Pair Strawberries, fresh
- Strawberry – Mint (garden)
- 1 Pair Flowers, edible (tea)
syrup
- Take a small saucepan and place it on the stove. Add / pour cane sugar, vanilla aroma, lemon zest, lemon juice, freshly squeezed together with the filtered water one after the other into the pot. Turn the whole thing on a low level so that it slowly boils.
- Stir continuously until the cane sugar has dissolved. This takes about 20 to 30 minutes. Then you take the whole thing off the stove and let it cool down completely. Take out the lemon peel and use it elsewhere as needed.
sour cream
- Since I wasn’t looking carefully at the clock, I gave the syrup an hour until it was completely cold. Take a bowl and pour the sour cream into it. Add measured cream and stir until smooth with a spoon. Slowly pour in the syrup, mix again.
Ice machine
- Then pour the whole thing into an ice cream maker (with a compressor). Seal it and let it start. For me it took an hour to set. Before the ice machine started working, I put two ice bins in the fridge to keep them cold.
- After the beep, I poured the sour cream into the ice bucket and let it set in the freezer for an hour, two or more.
Serving
- Take a small, deep bowl and use an ice cream scoop to remove one or two scoops. Serve with strawberry sauce and freshly chopped strawberry pieces. Garnish with a little freshly picked strawberry and mint.
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