Every week, baking expert Alice Medrich will be going rogue on Food52—with shortcuts, hacks, and game-changing recipes.
Today: Replace the typical ice cream base with sour cream for a frozen dessert that's tangy, fruity, and simple to make.
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I’m all for quick and easy ice creams that don’t require an ice cream machine. This one has only four ingredients and doesn't need to be cooked at all.
Somewhere between ice cream and sherbet, it’s neither as creamy-rich as the first nor as icy as the latter. By using sour cream in place of a custard base, you'll get a dessert that's colder and more refreshing in your mouth than classic ice cream, with a cleaner and tangier fruit flavor.
This recipe is an ace-in-the hole when you have an abundance of about-to-be overripe peaches, and it’s a perfect summer vacation house treat as well.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).