Sour Cream Ice Cream from 2013 Obama Inaugural Luncheon Recipe

Ingredients

• 2 cups half-and-half
• 1 cup sugar
• 1 vanilla bean
• 8 large egg yolks
• 4 cups sour cream

Instructions

1. Separate 8 large egg yolks from egg whites, one by one, ensuring no white membrane clings to the yolk. After separation, place each egg white in a container with a lid and freeze for later use in meringue or macaroons.
2. In a heavy saucepan, combine 2 cups of half-and-half, 3/4 cup of sugar, and 1 vanilla bean. Heat just to a boil, stirring occasionally to avoid scorching.
3. Remove the pan from heat once it reaches a boil.
4. In a separate bowl, whisk together the 8 large egg yolks and the remaining 1/4 cup of sugar until well blended and slightly thickened.
5. Add the hot half-and-half mixture to the egg yolk mixture in a steady slow stream, whisking constantly to ensure it all incorporates smoothly.
6. Return the mixture to the pan and cook over moderately low heat, stirring frequently until it reaches 170 degrees on a candy thermometer; the will create a custard-like base.
7. Remove the pan from heat again and scrape the seeds from the vanilla bean into the mixture, stirring well to combine. Discard the pod afterward.
8. Stir 4 cups of sour cream into the custard until well combined. To achieve a silky texture, strain the mixture through a fine sieve into a large bowl, removing any lumps.
9. Chill the custard until it’s cold and then freeze it in an ice cream maker according to the manufacturer’s instructions.