Lemon Sour Cream Ice Cream

Ingredients

• 1 cup half & half
• 1 pound (16 ounces) sour cream
• 1 2/3 cup (330 grams) sugar
• 1 1/2 teaspoon lemon zest (about 1/2 a lemon)

Instructions

1. In a medium saucepan, combine half & half and sugar and heat over medium heat until sugar dissolves completely.
2. Remove from heat and whisk in sour cream until smooth and completely incorporated.
3. Zest lemon directly over bowl and then stir to combine.
4. Chill mixture in refrigerator until fully chilled (about 2 hours).
5. Pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions.
6. Pack the ice cream into a plastic container. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid.
7. Freeze until firm, about 4 hours.