Making Sour Cream

Milk Chocolate Ice Cream

For ice cream, I hardly ever make it at home. I’m always making berry and rhubarb ice creams, or caramel, burnt sugar or sour cream. I decided to finally try my hand at true chocolate ice cream. Use milk or dark chocolate, whatever you like. Then use it as a base, and add stir-ins if you like: chopped peanut butter cups or Skor bars or chocolate chip cookies or chocolate chunks, stirred in when the ice cream is frozen but still soft enough to stir. Then pop it in the freezer to let it harden up. If you like, make mint chocolate ice cream by adding a few drops of mint extract. pinch salt

In a medium saucepan, heat the half & half over medium heat until steaming. Remove from the heat and add the chocolate; let sit for a few minutes and then stir until smooth.

Meanwhile, lightly beat eggs with salt in a bowl, then slowly whisk in the hot chocolate mixture, pouring it in a slow stream. Return the mixture to the saucepan and cook over moderately low heat, stirring constantly, until custard thickens. Immediately pour through a sieve into a bowl and refrigerate until cold.

Freeze in ice cream maker according to the manufacturer’s directions. If you like, transfer to an airtight container and freeze until firm.

Paula Jones is a freelance food writer, recipe developer, food photographer, Italophile and self proclaimed Nutella-holic. Her blog, bell'alimento (Italian for beautiful food) focuses on seasonal, simple and satisfying authentic Italian recipes. She currently lives in North Carolina with her husband and their three energetic children, with hopes of one day returning to the Northern Italian countryside to reside in a quaint little villa. Laura Levy is from a small coastal town in the Northern California wine country where culinary excellence and seasonal freshness are a way of life. She now lives in the mountains of Colorado with her husband and 6 year old son. Laura is a marketing professional and food writer who loves to share her favorite collection of recipes on her popular food blog, Laura’s Best Recipes . Macki West is a contributor to CookingWithMyKid.com , a blog dedicated to family cooking. Originally from Texas but raised in a large family in Southern Oregon, the West clan take 'blended family' to another level. Macki has two sisters, one half-sister, one step-sister and two half-brothers.

How To Make Sour Cream in Buenos Aires « Expat Argentina

Many an expat complains about how few food products exist here in Argentina, making many dishes difficult to make. Many different types of cakes, cheesecakes, quote unquote ethnic foods and so forth are very hard to make because of a lack of ingredients.

One ingredient that is key to cheesecake as well as many mexican dishes is sour cream.

Sour cream, as it exists in the USA, does not exist in Argentina. The most similar thing we have is Casan Creme. Casan Creme is most likened to something that exists in a nether region somewhere between cream cheese and sour cream. It has the consistency of sour cream, more liquid and just barely solid, but more of the flavor of cream cheese. In other words it does not have the sourness of sour cream.

So, in order to make sour cream you will need the following ingredient:

1. Full size container of Casan Creme – 300 grams.

2. The juice of about 1.5 lemons.

3. A teaspoon of salt.

Its super simple! Mix all of this together… you *will* get some separation but just keep mixing. The lemon is going to give the sour flavor so depending on how sour you want it, add more/less lemon.

This adds a whole new level to your ability to cook in Argentina, especially making dishes that are not traditional to Argentina (because of course they do not even know what sour cream is!).

I look forward to hearing your stories about cheesecakes, beef stroganoff, or artichoke dip. Stay tuned for other substitutes and recipes like barbecue sauce and ranch sauce.

Two different restaurants that are doing their own versions of this stuff are The Office and Randall’s, the only two American style eateries with American comfort food that I know of in Buenos Aires. Both do a tremendous job and I highly recommend them.

ya making burritos RT @: Lmao I was thinking about buying some sour cream for @

RT @: Tonight I'm making chicken, roasted jalapeno jack cheese & fresh sliced peaches quesadillas w/ a honey-lime sour cream dipping sauce!

RT @: Tonight I'm making chicken, roasted jalapeno jack cheese & fresh sliced peaches quesadillas w/ a honey-lime sour cream dipping sauce!

Making a sour cream & lemon cake! Let's see how this goes!

RT @: Tonight I'm making chicken, roasted jalapeno jack cheese & fresh sliced peaches quesadillas w/ a honey-lime sour cream dipping sauce!

Use stabilizer and acid to replace bacteria in making sour cream, buttermilk

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and vegetables (squash? squash with butter? with brown sugar? with salt and pepper? cucumbers with vinegar? potatoes with sour cream? ...