You are going to see a lot of recipes from this new book I got, “Sugar Rush” by Johnny Iuzzini.
Heat up any jam or stew some fruit to contrast the creamy delicious tart flavor of the sour cream. I used marmalade in this picture. Then I ate it for breakfast.
2 1/2 cups sour cream
2/3 cups sugar
2 tablespoons honey
1/2 teaspoon kosher salt
grated zest and juice of one orange
Prepare an ice bath in a large bowl. Put the sour cream into a mixing bowl.
In a medium saucepan whisk the sugar, water, honey and salt together and bring to a boil over medium heat.
While whisking, pour the hot liquid over the sour cream and whisk until smooth.
Add the orange zest and juice and whisk well.
Set the bowl in the ice bath and let stand stirring occasionally, until very cold.
Refrigerate the base overnight. Freeze the mixture in an ice cream maker per directions.