挑戰味覺勇氣──Sour Cream Ice Cream

雪糕向來是我夏天的最愛，而我之前在Wisconsin的4年更是像老鼠掉進了米坑一樣：我大冬天都會坐在火爐旁邊，管它外面零下幾度﹝華氏﹞飄著大雪，享受著學生價購來的大大杯雪糕。那時候我們Union裡有學校自己的雪糕店，賣學校自己農場產的雪糕。在非遊客區買的話，跟店員說要一球雪糕用杯裝，他們都會給裝成3-4球，壓得實實的，非常超值。學校周圍也有很多非常出名的雪糕店，我們常常會相約一起去吃雪糕。﹝難怪我的Freshman Fifteen一直到畢業都沒有減掉....﹞

最近一年Pink Berry風行南加，到處都是frozen yogurt。我也不免俗的成天光顧frozen yogurt店，雖然心裡都會碎碎唸覺得實在是太貴了...家裡的雪糕機如果做的話肯定成本比上店裡便宜云云...

不過我雖然愛吃雪糕，可吃的口味總是來來去去那幾樣而已。一天到晚都是吃香草、咖啡幾個口味而已。我在外面的話，連草莓、巧克力等都不吃，因為覺得人工味道很濃。草莓雪糕很多時候都沒有真的草莓在裡面，巧克力雪糕也是巧克力粉味很重，一點都不好吃。除此以外，有些cookie dough一類的，我老是覺得怪怪的也從來沒有試過。

﹝天啊...打到這裡，我終於發現其實我真的很挑嘴.....唉，現在發現也有點遲了﹞

話說繼上次retail therapy Sur La Table第一回合敗了一堆有的沒的東西回來，我又為了我的madeleine要送人而再次光顧Sur La Table打算買一些小袋子。結果....在跨出大門之前，隨口跟營業員瞎扯之際，他竟然告訴我有一櫃子的食譜書打半折，而且那天還是第一天！！！完了...我要邁出去的腳又收了回來，開始翻食譜書了.....

這個Sour Cream Ice Cream的食譜就是出自那天因此而敗的Alice Medrich的Pure Dessert。第一次看到食譜的時候只覺得作者實在是太離譜了，sour cream怎麼能挑大樑做雪糕呢！而後再想想，其實sour cream酸酸的，估計做出來的雪糕味道跟frozen yogurt差不多。於是在又一次神智不清光顧Trader Joe's的時候把所有的材料都買了回來﹝本來沒有打算這麼早做﹞。

做出來的效果意料之外的好﹝不過我拍的很不好就是了﹞。Sour cream雖然像yogurt一樣酸酸的，可是奶味十足。所以這個學糕的味道非常之creamy，而sour cream則給了雪糕多了那一點點內涵，使它沒有淪為純粹的甜甜的冰凍牛奶。而且這個學糕越冰越好吃，等到開始溶化的時候就有點膩了。

Ice cream has always been my favorite in summer. When I was in Wisconsin, life seemed even better, as Wisconsin is a dairy state, full of excellent dairy product. To top it off, even our school's College of Agriculture produces its own ice cream, and sells it at the student union. Believe it or not, it's REALLY REALLY GOOOOD! Many locals would line up at the union near the lake, and buy our ice cream. (Of course, I wouldn't go there, I'd go to the one with less traffic, and more friendly staff) Some times, even in the winter when it's negative temperature (no I'm not talking Celsius here), I'd spend a dollar or two at discounted price, and get 3-4 giant scoops of ice cream. Then I'd sit down near the fire place, and enjoy this great indulgence. (Hm....no wonder my freshmen fifteen is way more than that, and stayed for more than my freshmen.....)


These days, people are craving frozen yogurt. Pinkberry started the trend, and now we see frozen yogurt place everywhere. Of course, I've paid my pilgrimage to these stores, despite their price tag, and despite I can probably make it much cheaper at home with my ice cream maker.....

Despite my love for ice cream, my flavor profile has been extremely limited: vanilla and coffee most of the time. I don't even have much of strawberry and chocolate, as they tend to have artificial tastes (due to stores trying to cut cost of course). Some of the local favorites, like cookie dough, is on my "weird" list, and never tried before.

So when I saw this recipe of sour cream ice cream, my immediate reaction was to put it off and turn the page. It sure made its impression, not necessarily a good one though. Then, as I came to think more about it, read people's great review about it online, I decided to change my mind and try it out. I figured, it's sour, it probably would taste like those frozen yogurt.

Indeed I was right, the result was a creamy tangy creature, that's very satisfying and exotic. (Disregard my poor picture, I was having a lot of trouble with my cheap camera, and the ice cream was literally sitting there and melting itself away. I didn't have much chance to really "fix" it right) It's best when really cold, and start getting sour creamy once it starts melting (a.k.a. not so good). So, try it! You won't be disappointed.

Sour Cream Ice CreamAdapted from：Pure Dessert by Alice Medrich
makes about 3 cup

2 cup sour cream
2/3 cup sugar
1 Tbsp + 1 tsp cornstarch
1/8 tsp salt
1 cup whole milk

1. Put the sour cream in a medium bowl and set aside.

2. In a small saucepan, combine the sugar, cornstarch, and salt. Whisk in a little of the milk until smooth, then whisk in the remaining milk. Whisk constantly over medium heat until the mixture is warm and foamy. Continue to whisk as the foam subsides and the mixture thickens and begins to boil. Whisking and scraping the bottom and sides of the pan constantly to prevent scorching, boil steadily but not furiously for 1 1/2 to 2 minutes, or until the mixture thins slightly and becomes a bit more translucent. It is important to cook the base adequately, or you will taste and feel the raw cornstarch on your palate and the flavor of the sour cream in the finished ice cream will not be clear and bright.

3. Remove the pan from the stove and whisk for a few seconds to release some heat. A little at a time, whisk the hot mixture into the sour cream. Let cook, then cover tightly and refrigerate, covered, until thoroughly chilled, at least 4 but preferably 12 hours.

4. For an extra-cold start, put the mixture in the freezer for 20 minutes, stirring once or twice to prevent freezing.

5. Freeze the ice cream according to the instructions for your ice cream machine. Serve, or pack into an airtight container and freeze.