My advice to the first time ice cream chef is to make a Philadelphia-style ice cream - which is an ice cream without a custard base. Making a custard isn't all that difficult, but like driving a car, it takes a few turns around the block before you get comfortable. (But not to fear; it's a lot less-dangerous!) I'm a big fan of adding sour cream to Philadelphia-style ice cream bases, especially fruit ice creams, since the tangy flavor compliments ripe fruit so perfectly. And the thickening agents in sour cream help give the churned ice cream a smoother, more luscious texture. I check the ingredients and use a brand with no artificial additives.
Does anyone have any favorite non-cooked ice cream recipes? We love the idea of adding sour cream; we've never tried that before! Thanks David!
Related: David Lebovitz: What Is Gelato?
(Images: Kristin Hohenadel)