Ingredients
1 1/4 cups sour cream
1/2 cup powdered sugar
1 tablespoon fresh lemon juice
1 1/2 teaspoons vanilla extract
1 1/4 cups sugar
6 large egg yolks
2 cups whipping cream
1 cup whole milk
Preparation
Step 1
Whisk sour cream, powdered sugar, lemon juice and vanilla in small bowl to blend. Cover; refrigerate until ready to use.
Step 2
Whisk 1 1/4 cups sugar and yolks in medium bowl to blend. Bring cream and milk to simmer in large saucepan. Gradually whisk hot cream mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Pour into large bowl. Refrigerate until cool, whisking occasionally, about 45 minutes. Mix in sour cream mixture.
Step 3
Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl; cover and freeze. (Can be made 3 days ahead. Keep frozen.)
