20 fluid ounces Half and half
12 fluid ounces Heavy cream
9 Egg yolks
6 ounces Granulated sugar
2 teaspoons Vanilla extract
8 ounces Sour cream
Caramel Chunks, as needed
Yield: 1 1/2 quarts
1. Combine the half and half and heavy cream in a medium-heavy saucepan. Bring to a boil.
2. Whisk together the egg yolks and sugar until thick and pale yellow. Pour into the boiling cream and stir to combine. Remove from the heat.
3. Add the vanilla extract and stir. Strain into a large container and chill over an ice bath, stirring occasionally.
4. Stir in the sour cream and pour into an ice cream maker. Process according to the manufacturer's directions.
5. When the ice cream is done, fold in the Caramel Chunks. Store in the freezer for 1 to 2 days.
Notes: Method: Churned
12 fluid ounces Heavy cream
9 Egg yolks
6 ounces Granulated sugar
2 teaspoons Vanilla extract
8 ounces Sour cream
Caramel Chunks, as needed
Yield: 1 1/2 quarts
1. Combine the half and half and heavy cream in a medium-heavy saucepan. Bring to a boil.
2. Whisk together the egg yolks and sugar until thick and pale yellow. Pour into the boiling cream and stir to combine. Remove from the heat.
3. Add the vanilla extract and stir. Strain into a large container and chill over an ice bath, stirring occasionally.
4. Stir in the sour cream and pour into an ice cream maker. Process according to the manufacturer's directions.
5. When the ice cream is done, fold in the Caramel Chunks. Store in the freezer for 1 to 2 days.
Notes: Method: Churned
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