Yes, That’s Ice Cream
Yes, that’s sour cream ice cream with this weekend’s pies. The inspiration for this ice cream came from cherry topped cheesecake.
I made it like this:
Put 16 oz of nonfat sour cream, 1 1/2 cups of heavy cream and 3/4 cup of sugar in a blender jug and whizz it around a bit. Then pour it into your ice cream maker. If you are making it during a heatwave it might remain quite soft. Scoop it into a container and then into the freezer for at least 2 hours. Serve proudly with warm cherry pie.
I used organic dairy products but you don’t have to.