Now let’s cook
Nobody stirs the jam in here: a knife draws it across the sour cream ice cream like a brush across a canvas.
Ingredients
- 230 g sour creamthick soured cream made from cream and a starter culture
- 133 g sugarwhite granulated sugar
- 1 g saltfine table salt
- 300 ml whipping cream30% fat or more
- 180 ml milkcow’s milk
- 2 tsp vanilla extracta flavouring made with alcohol: by the US standard it holds at least 35% ethyl alcohol by volume (a vanilla pod or vanilla paste can be used instead)
- 200 g cherry jamberries boiled whole in a sugar syrup
Method
In a large bowl, whisk 230 g of sour cream, 133 g of sugar and 1 g of salt until smooth.
Pour in 300 ml of cream in a thin stream, whisking all the time. Add 180 ml of milk and 2 tsp of vanilla extract and whisk again until smooth.
Churn the mixture in an ice cream maker for about 30 minutes, following the manufacturer’s instructions.
Pick any stones out of 200 g of cherry jam. Put the soft ice cream into a container in layers, with the jam between them, and run a knife through the layers to make streaks: the jam should not blend into the ice cream.
Cover the container and put it in the freezer for at least 3 hours, until the ice cream is firm.
Scoop the ice cream into small dishes.
