Sour Cream Ice Cream -- 酸奶雪糕

雖然我很久都沒有post新的廚房實驗，我其實有好幾篇寫了一半，最後虎頭蛇尾了。

先說說我的近況吧，我搬離洛杉磯了，現在住在三藩市。還是在加州，但是南北差好多哦。我一直都不太喜歡南加，嫌那邊的人膚淺，空氣骯髒，每天都要開很久的車。以前我就希望能夠去北加，可是一直都沒有機會。等到後來我都放棄了，以為就此要在南加待著了，沒想機會就來了。從年初搬來了以後，目前還在慢慢摸索階段，熟悉新的環境。到現在我連自己家附近還會迷路，呵呵。

這個雪糕好幾年以前做過，不過當時家裡的光線不好，找出來的照片挺丑的。最近我又迷上了做雪糕，把之前的食譜都翻出來，打算好好實驗一番。這個食譜可以說得上是我的雪糕初戀，我第一次自己做的雪糕就是這個。當時覺得味道還不錯，不過有點小膩。這次我做了一點小改動，感覺好了不少：清清的奶味，淡淡的甜味，配著酸奶的獨特味道，一切恰到好處。

Sour Cream Ice Cream

Adapted from：Pure Dessert by Alice Medrich
makes about 1 quart

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

1. 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. 

2. 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.

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

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