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Yes, That’s Ice Cream

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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.



Written by etinnyo

July 8, 2013 at 1:08 am

Posted in Art, Food, Pie, recipe

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