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For quite some time, Ben has been keen on trying to make ice cream using sour cream, and when we started working on our book and were discussing the recipes we wanted to include, sour cream was at the top of the list as an ingredient we wanted to work with. Our coauthor, Olga, who is Russian and loves all things sour cream, couldn’t agree more. Sour cream is created by introducing cream to certain kinds of lactic bacteria and allowing the cream to “sour,” or ferment. Often, sour cream is confused with its fattier cousin, crème fraîche, but unlike sour cream, crème fraîche doesn’t curdle when you cook with it, thanks to its higher fat content, and sour cream is tangier on your palate than crème fraîche is. It’s that second quality that made us think of sour cream as a flavoring for ice cream. We complement the sour cream by adding a swirl of homemade blueberry compote at the end.

Ben’s note: Most industrially produced sour cream will contain thickening agents: guar, rennet, carrageenan — even gelatin! Real sour cream, which contains only cream and lactic bacteria, shouldn’t have any of those things; we urge you to seek out the best-quality sour cream you can find — it will make a great difference in your ice cream.

Reprinted with permission from Van Leeuwen Artisan Ice Cream