Magic Vanilla Ice Cream
From Cook's Country
After developing a recipe for Easy Chocolate Ice Cream that didn’t require a machine, we figured Magic Vanilla Ice Cream would be a snap. But without the chocolate, the ice cream lacked structure and silkiness. We replaced the chocolate binder from our Easy Chocolate Ice Cream recipe with white chocolate, but instead of tasting like vanilla ice cream, it tasted too much like white chocolate. Adding just a little sour cream lent enough tartness to both balance and mask the white chocolate. Our tasters preferred vanilla extract to vanilla bean for its more assertive flavor.
Makes 1 quart
Shop carefully: White chocolate varies greatly in quality. We like Guittard Choc-O-Lait Chips or Ghirardelli Classic White Chips. If you use a bar instead of chips, chop it fine before melting it in step 1. If you plan to store ice cream for more than a few days, place plastic wrap directly on its surface before you freeze it.
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